Ingredients
- Dark chocolate 300g, roughly chopped
- Unsalted butter 150g, plus extra for greasing
- Vanilla paste or extract 2 tsp
- Golden caster sugar 150g
- Free-range eggs 2 beaten
- Plain flour 75g
- Cocoa powder 2 tbsp
- Salt 1 tsp
- Pistachio ice cream To serve
- Chocolate sauce To serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Kunafa brownies
Arabic 10 Mins Prep · 25 Mins Cook
- Preheat the oven to 180°C (fan 160°C) / 350°F / gas mark 4.
- Grease a 19cm (7½in) square shallow baking tin and line the base with baking paper.
- Melt 200g chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
- Remove from the heat and stir in the sugar, then leave to cool for a few minutes.
- Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Stir in 100g chocolate chips.
- Pour the mixture into the prepared tin and level the top.
- Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey.
- Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin.
- Cut the brownies into 16 small squares and remove from the tin. Store in an airtight container for up to 4 days.