I was going to tell you an amusing story about my early morning encounter with a range of neighbourhood pets, but it was thirty six hours ago now and the immediacy is gone. It also reflects poorly on my housekeeping and anyway the swelling has started to subside. So instead I’ll be telling you about a new brownie recipe I tried on the weekend. It was very chocolatey.
There are so very many brownie recipes, not all of them very good, so once you have a tried and tested one that is fairly well received it’s hard to deviate from it. But I trust Tish Boyle, and I’d been waiting for a party or something to try her Double Chocolate Brownies out on because it looked so rich. This weekend there was such an event, there were two little nieces with birthdays this week, so a family gathering was called.
This is a walkover for the Thermomix, but if you don’t have one you could always mess about with double boilers and bowls and such. Melt together 150 grams of terrific chocolate (I’m using 70% Callebaut drops) with 180 grams of sweet butter. I’m not game yet to use my homemade butter on such a butter rich recipe, we’ll work our way up. I’ve used it in an oatmeal biscuit and it was completely acceptable. In the Thermomix you put the temperature on about 60 degrees and set it going for about four minutes on speed two. Or however long it takes to melt.
You then need to crack out your KitchenAid and slot in the whisk. If you’re doing the lot the Thermomix, scoop out the chocolate butter mix into a bowl, wash the jug and dry it. Stick in the butterfly. Beat together three eggs, a cup of caster sugar, a third of a cup of brown sugar and two teaspoons of vanilla extract. Beat it oh so very much, you won’t be doing this with a fork. After some minutes it will be thick and light coloured and will form a ribbon dripping from the whisk when you lift the KitchenAid head. Pour in the chocolate mixture. For me it sank straight to the bottom, meaning that mixing it gently with the paddle had little to no effect. Use a wooden spoon. Add a cup of white flour and fold that gently in. Stir in 180 grams of chocolate bits, you could use the same brand as you melted earlier or something lighter. Scrape the lot into a lined nine inch square cake pan.
In theory you could bake it at 160 degrees Celsius for almost an hour, or until the skewer test says that it’s done. In practise you could put up with the Horror from Outer Space hopping up and down beside you saying “shouldn’t we go now shouldn’t we go now shouldn’t we go now we’re going to be late shouldn’t we…” for as long as you can stand, in my case about half an hour – my stamina has built up over the years, take it out of the oven half cooked and finish baking it at your sister’s place.
The what I recommend you don’t do is haul it out of the pan and immediately attempt to cut it up so that people can start eating it. It isn’t interested. It will sag and crumble. That didn’t stop about a third of it being eaten before it cooled down. Cool it completely, and maybe even wait a day. Then it will look like this.
It’s got a crunchy crust and a very rich and dense inside, but not wet or too fudgy. The high cocoa chocolate was perfect for this, it’s just gorgeous. You really could leave out the extra chocolate chips and bung in walnuts or nothing at all and it would still be a commanding presence in the brownie lexicon. However it’s no good for the schoolgirl figure at all. Perhaps if I ice my ankle some more I could go to the gym in the morning.