Chocolate brownie with chocolate tequila sauce recipe

Ingredients

• 250 g unsalted butter
• 200 g chocolate (80% cocoa), broken into pieces
• 100 g fudge, chopped
• 65 g plain flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 4 large eggs
• 360 g caster sugar
• 55 g unsalted butter
• 85 g white cooking chocolate
• 85 g plain cooking chocolate
• 170 ml water
• 115 g caster sugar
• 1 tsp vanilla extract
• 5 tbsp of tequila
• Crème fraiche mixed with orange zest

Method

1. Heat the oven to 180°C (gas 4). Melt 250g butter with the 80% dark chocolate in a heatproof bowl over gently simmering water, keeping the bowl clear of the water. Stir in the chopped fudge.
2. Sift the flour, cocoa and baking powder into a separate bowl and add the 360g caster sugar. Mix in the melted chocolate mixture, then beat in the four eggs gradually.
3. Spread the batter in a greased and lined 25cm tin and bake for about 25 minutes. Cool before cutting.
4. For the sauce, gently melt the remaining 55g butter, both cooking chocolates, 170ml water, 115g caster sugar and vanilla together, stirring until smooth. Take it off the heat before adding the tequila.
5. Serve portions of brownie with the tequila chocolate sauce and crème fraîche mixed with orange zest.