Celebrity chef

Angela Hartnett

Described by mentor Gordon Ramsay as the ‘the new Elizabeth David’, Angela is one of few female British chefs to hold a Michelin star and is one of the most influential women in catering. Her European-inspired cooking has won her fans and an MBE. Her books include Angela Hartnett’s Cucina: Three Generations Of Italian Family Cooking.

Makes about 220 petits fours or 20 full-size brownies

Chocolate brownie cubes recipe

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Takes 15 minutes to make, 20-25 minutes to bake, plus cooling

200g butter
125g plain chocolate, 70% cocoa solids, broken up
2 medium eggs
210g caster sugar
100g plain flour
125g walnuts, roughly chopped
Icing sugar, for dusting

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1. Line a 33 x 28cm Swiss roll tin with baking paper. Preheat the oven to 180C/ fan160C/gas 4.
2. Melt the butter and chocolate in a small pan over a low heat, stirring until melted. Remove from the heat and set aside to cool.
3. In a bowl, whisk the eggs and sugar, until thick and foamy. Whisk in the chocolate, then fold in the flour and walnuts. Pour and spread in the tin and bake for 20-25 minutes. To check if the brownie is cooked, push a cocktail stick into the mixture, leave for 2 seconds, then remove – if the cocktail stick is clean and not sticky, it is cooked. Cool.
4. Dust with icing sugar and, using a sharp-bladed knife, cut into 2cm square petits fours or larger slices, and wipe the knife clean often as the mixture may stick to it.

Chef's tip

The brownies will keep in an airtight container for up to 1 week.

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