Over 14 million people tuned in to watch Nadiya be crowned last year’s Bake Off winner. And she joins us today, the same day her new cookbook Nadiya’s Kitchen is released, to cook for the first time since winning the show, baking raspberry jam puddle brownies - a nice treat for Father’s Day!
Recipe taken from Nadiya’s new book Nadiya’s Kitchen
275g unsalted butter, softened
375g caster sugar
4 medium eggs
75g cocoa powder
100g self-raising flour
100g dark chocolate chips
100g seedless raspberry jam
Preheat the oven to 180c or 160 fan.
Grease and line a 30 x 23 x 4cm baking tin
Put the butter, sugar, eggs cocoa powder and self-raising flour in a stand mixer, and mix on medium for 2 minutes. This will take around 5 minutes with a handheld mixer.
Now add the chocolate chips and mix them through using a spatula.
Pour the mixture into the tin and spread it out evenly using a spatula, making sure to poke it in all the corners.
Now dot teaspoons of jam all over the brownie mixture, making sure there are gaps between the puddles.
Bake for 40-45 minutes, until the brownie has a slight crust on top.
Leave the brownie to cool in the tin before cutting it up into squares to serve.