I first tasted these at our winter street food pop-up and have harangued Tom for the recipe ever since. Relentlessly. So much more than a brownie, they’re rich, indulgent and utterly seductive.

Ingredients

200g unsalted butter
250g 72% dark chocolate
250g 51% chocolate
300g caster sugar
4 eggs
150g plain flour, sifted
50 grams rasins
100g hazelnuts
1 vanilla pod, seeds only

Method

1. Pre-heat oven to 145 °C.
2. Melt the butter in a ban-marie, then add the chocolate.
3. Whisk together the suagr and eggs until pale in colour. Slowly add the sifted flour.
4. Once fully mixed, add the raisins, hazelnuts and vanilla. Stir the chocolate to ensure smooth and fully melted.
5. Slowly add the chocolate to the cake mix and fold together. Pour into a tray and bake at 145 °C for 20 mins, then allow to rest.

Tom likes these with peanut butter ice-cream (for the love of God!) but any variety works, as does cream. You can also swap or drop the nuts.

Tom is Exec chef at The Brewery. See more from our culinary prodigy in last week’s post Tom’s tasting masterpiece.