Friday, 28 January 2011
I had friends visiting me last weekend and we kinda went on a trip down memory lane. In first year we used to have tea-parties with cucumber sandwiches, and shortcakes and lots and lots of brownies and at one of these sugar-fuelled afternoons someone who shall remain anonymous (I will love you forever for this quote though!) said the fateful 'Good chocolate is soo much better than sex'.
This recipe is dedicated to all you lovely people who I had way too much fun and waay too much sugar with :)
For everyone else, these brownies are chocolate therapy :)
Dark and Handsome Brownies
300g Really Good 75% Cocoa Chocolate (this goes for the white chocolate as well - don't waste your time on cheap chocolate)
200g Really Good White Chocolate
2 tbsp Cocoa Powder
50g Dark Brown Sugar
1 tbsp Vanilla Essence
11/2 tsp Fleur De Sel
Preheat your oven to 180 degrees. Line a large brownie tin.
Sit down with all the chocolate in front of you and stare at it for a while.
Now that you're already in a better mood, break all of it into pieces, keeping the dark chocolate separate from the white chocolate.
Melt the dark chocolate and the butter, once you're looking at a buttery chocolatey mess, take it off the heat, and add the vanilla essence.
Combine the flour, salt, cocoa powder and about half the sugar in a bowl.
Whisk the remaining normal and brown sugar into the chocolate mix. Make sure everything combines well, then give the chocolate mix some more time to cool down a bit further.
Once we're nearing room temperature whisk in the eggs. Don't overdo it at this stage.
Fold in the flour mix, then the white chocolate pieces.
Pour the batter into the brownie tin and bake for 30 to 40 minutes. The brownies will keep cooking after you take them out of the oven but you don't want to end up with a goopy mess.
These are perfect on their own. Or with a glass of milk when you get home from the lab late at night, or with your coffee in the morning for that matter :), but Alex is of the opinion that brownies only ever reach their true potential with some vanilla ice-cream...I guess I'll have to make them again ;)