….or, y’know, a Wednesday. I won’t tell.
Happy Friday! And Happy Birthday to my (not so little) brother, who’s turning 31 tomorrow (…and then it’s my birthday on Sunday, but I’m not going to mention how old I’ll be turning… yeesh). He’s a big fan of the chocolate brownie in all it’s glory and so naturally, I had to bake him some to celebrate. Trouble is, until recently I was yet to find my holy grail brownie recipe. You know, one that’s both basic and brilliant enough to pull out of your sleeve when you need it most (you know, “bring a cake” coffee mornings, bake sales, Wednesdays…) – one that doesn’t require any fancy ingredients, just the stuff that you’ve got stashed in your kitchen cupboard. Slightly crisp around the edges, but deliciously gooey in the middle. Perfecto.
A couple of weeks ago, Sunny came back from work with a rough print out of a chocolate brownie recipe that been pinging around the office via email which claimed to make the best ever brownies. I mean, you can trawl the internet for hours searching through millions of recipes claiming to make the best ever brownies, or sift through cook books – but, the truth is, I’m far more likely to pay attention to recipes on scraps of paper that are passed from person to person. Those kind of recipes are gold dust. And so, I gave it a go one Sunday and by ‘eck, they’re good. And adaptable – which is exactly the kind of basic and brilliant recipe I love. One that I can fiddle around with to my heart’s content; throw in any filling or flavours I fancy, and top with whatever I like – which on this occasion was plenty of extra chocolate, toasted marshmallows, honeycomb and some birthday sprinkles. 🙂
Super chocolaty, and with aaaaaall the trimmings.
- 200g butter
- 200g milk dark chocolate
- 140g plain flour
- 100g caster sugar
- 2 large eggs
- 1/2 tbsp baking powder
- 50g chocolate chips
- 50g marshmallows
- Honeycomb pieces (I found mine in Tesco)
- Rainbow sprinkles
- First off, turn on your oven and set it to 180°C, and grease and line a deep baking tin.
- Break up your chocolate and pop it into a microwavable mixing bowl, along with the butter. Melt them together in the microwave for about a minute and a half. Stir to combine, and then leave to cool for a couple of minutes.
- In another bowl, whisk together the eggs and caster sugar. Slowly pour the egg mix into the melted butter and chocolate mix, stirring as you go.
- Sift together the flour and baking powder, and then add to the rest of the mix – stirring until everything is smooth and mixed together.
- Pour the mix into the tin, and then bake in the oven for 25 minutes. When it comes out, it should have slight cracks around the edge and might have a bit of a wobble in the middle (…am I describing myself here?) – that’s fine, it’s cooked – it just needs a couple of hours in the tin to cool and set.
- Sprinkle with chocolate chips, honeycomb, marshmallow and sprinkles – using a blowtorch to singe the marshmallows.
- Store it in a tin, and NOT in the fridge.
Have a great weekend everyone – and happy birthday to my baby brother! 🙂