Wed, 4 February, 2015
⯆ JUMP TO RECIPE
I was chatting to a friend of mine when suddenly she jumped up and gasped ‘I must have my chocolate mousse!’, ran to bring the little pot, asked me if I wanted some with a decidedly not sharing look in her eyes, visibly relaxed when I declined then polished the mousse in about 30 seconds flat. ‘Damn’, she said when the guilt kicked in, ‘that was for my boyfriend and me after dinner tonight’.
I helpfully suggested that she should say she’d bought two pots but appeared to have brought only one back from the shop, these things happen. She brightened up but then came up with an even better solution – to have the other one then and no pudding for boyfriend.
Which she did.
That’s addiction, no doubt.
I’m blessed with a large extent of indifference to chocolate which thankfully makes up for my other addictions (to cheesecake for one – in case you imagined something more naughty). But I do understand chocoholics and this is specially for them. Good old fashioned brownie. Hits the right spot without fail.
brownieServings: 16Time: just over an hour
- 185g butter
- 185g best quality dark chocolate
- 85g plain flour
- 40g cocoa powder (unsweetened)
- 3 large eggs
- 275g caster sugar
- 50g milk chocolate (or chips)
- 50g white chocolate (or chips)
1. Preheat the oven to 180C/350F/gas 4 and line a 20cm square tin with baking parchment. Cut the milk and white chocolate into small chunks, if you’re not using chips.
2. Melt the dark chocolate together with the butter in a bowl placed over a pan of simmering water or in a bain-marie. Leave to cool slightly.
3. Sieve the flour with the cocoa powder and put aside. Beat the eggs with the sugar in a standing or with and electric mixer at maximum speed for about 5-8 minutes until they are really pale, doubled in volume and the beaters leave a trail of ‘ribbons’ on the egg surface when lifted.
4. Pour the cooled chocolate and butter mixture over the eggs and fold it in gently with a spatula, take care not to deflate the eggs.
5. Re-sift the flour and cocoa over the mix and fold this in, again very gently. Stir in the milk and white chocolate chunks and pour the mix into the prepared tin.
6. Bake for 25 minutes – after this time check if it’s still wobbly in the middle in which case add 5 more minutes. If in doubt, take it out! Earlier rather than later as it will continue to set whilst cooling.
7. Cool in the tin on a wire rack. When completely cold, lift the brownie out of the tin and cut into 16 squares – or 32 triangles if you wish to be dainty. It keeps unbelievably long if you let it – at least two weeks in a closed container or covered cake stand.