Original recipe of the week: All the Single Ladies
Whilst some of us (the lucky ones) were showered with gifts of chocolate and jewellery this Valentine’s Day, some of us were tucked up in bed mourning over those loved and lost and stuffing our faces with a box of Dairy Milk collected shamefully from the corner shop earlier that day.
If you went into work on Wednesday feeling a little worse for wear, and that wasn’t due to the copious amount of champagne consumed, I feel it’s time you treated yourself this weekend to make up for the lack of love on dreaded V-Day 2012.
Typically American, brownies are cakey, gooey and irresistibly chocolaty. Just like a new man in your life… only better (there when you want, gone when you don’t!) A cross between a cake and a cookie in texture, depending on the density, you can generally add whatever you like – just make sure it’s not low fat… for your own sake!
Cooking time: 30-35 mins at 200°C
Makes enough for 10 equal servings.
200g unsalted butter (softened)
300g dark chocolate
2 medium eggs
150g muscovado sugar
100g self-raising flour
100g milk chocolate chips
100g white chocolate chips
Muffin cases or 20 x 20 lined cake-tin
- Preheat your oven to 200°C and line your cake-tin with baking paper if using.
- Place a glass bowl over a pan of boiling water and turn down to a simmer. Gently melt the butter and chocolate together. When completely melted remove from the heat and set aside.
- Beat together the eggs and the sugar until combined, add in the chocolate and butter mixture and stir to mix.
- Next fold in the flour, adding the peanuts and chocolate chips last to ensure that the flour is complexly incorporated and there are no lumps.
- Pour the brownie mixture either into the lined cake tin or into the muffin cases and place in the pre-heated oven until firm to the touch but still slightly wobbly.
- For best results leave to cool and place in the fridge overnight for a nice crusty outside, but a smooth gooey inside.
- Try not to lick your fingers!