Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick 22cm (measured from the base) ovenproof frying pan.
Melt together the chocolate and butter either in a bowl set over a pan of gently simmering water or in short blasts in the microwave. Cool.
Put the eggs and sugar in a bowl, and beat with electric beaters until pale, thickened and the whisk leaves a thick trail when you lift it out.
Use a spatula to fold the melted chocolate and butter into the eggs. Sift over the flour and cocoa powder, and fold in gently.
Pour into the prepared pan and push in the chunks of turkish delight. Bake for 20-25 minutes or until a puffed crust has formed but the brownies are still gooey in the centre. Cool for 5-10 minutes in the pan then spoon into bowls or eat straight from the pan and serve with ice cream.
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