Lets be honest after a few days of promising sun the weather has reverted to being a bit grey and yuck. Yesterday's hail certainly did not fit with my idea of a beautiful May Day, with the weather determination I have been craving comforting delicious stodgy indulgence. When I was little my Mum (read as Mama Wilson when baking is involved) made gorgeously chewy brownies laced with walnuts. Brownies were a treat for those days which needed a little brightening. Well these are not those brownies.
These brownies are fudgey gooey amazing-ness the quality of which is made by using incredible high quality chocolate. These brownies were made using green and blacks 75% dark chocolate and a specialist chocolate of your taste, the more unusual the better. I used Tesco's finest Swiss Milk chocolate with maple syrup and caramelised fine walnut pieces as I was too lazy to go to Harvey Nicks to buy Cocoa Bean's Dark Chocolate with Chili and Pink Peppercorn which is the perfect chocolate for this recipe as it gives a spicy edge to what would otherwise be a very sweet dish. I would also recommend checking out The Chocolate Tree's chocolate bars in cardamom and Maya 2012 for alternative spicy treats.
Ingredients
145ml oil
130g plain gluten free flour (can use normal plain flour but this gives a unique texture)
325g golden caster sugar (I find this gives a more Carmel tone to cooking and is less refined than normal caster sugar)
3 eggs
200g of 75% dark chocolate, melted
100g artisan or specialist chocolate of your choice broken into irregular size shapes
Mix the oil, flour and sugar together until stiff.
Add the three beaten eggs and stir until it forms a thick glossy mixture.
Slowly add the melted chocolate to the bowl until it forms a thickened dark brown mixture with no lighter marbling. You need to make sure that the dark chocolate is not too hot in order to mix properly.
Allow to cool slightly before adding the chunks of the artisan chocolate of your choice. Pour into a greased deep rectangular tin or baking dish and cook for 30-35 minutes in a preheated oven at 170oC.
I like my brownies slightly under cooked so they are extra gooey but you want the top to look glossy and a little crunchy whilst making sure that the sides are not too hard or crumbly.
Which chocolate would you use?
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