The Hallowed Brownie

I thought it quite fitting that the first recipe I posted on my blog was my favourite cake of them all – The hallowed Chocolate Brownie.  I bow in your presence!

I don’t mind admitting I’ve been more than a little obsessed with these gooey, squidgy creations ever since I first heard their name uttered in an American film or TV programme when I was a child (the name of which escapes me).

Since then I’ve made it my life’s work to eat as many of them as I can.  Whenever I see a Brownie in a bakery or on a restaurant menu I have to try it and compare notes.  There’s something about the gooey, dense texture that does it for me!

Moreover, when it’s turned into a pudding – served warm with the addition of some good quality vanilla ice cream and a rich, fudgy chocolate sauce; well, then I’m in sheer heaven.

Now, there are lots of great Brownie recipes out there.  I love them so much I may post more than one on here.  But to start things off; and as it’s my first blog, I’m posting a quick, simple Brownie recipe.  I can’t take the credit for original recipe itself.  I found it, just after Christmas, whilst searching for something to make with left over After Eight mints.

However, over the last few months I have been experimenting with adding different chocolate bars to the Brownie batter.  To date, I’ve tried: After Eight, Maltesers, Bounty, Rolo, and Mars bar.  I plan to try more.  I’ve had a request for some Snickers Brownies, and I want to try Crunchie bar too. The skies the limited Brownie wise!

So I’m calling this recipe:

‘Any chocolate bar you like’ Brownies

Makes 12

Ingredients
125g dark chocolate (70% cocoa solids) – broken/chopped into small pieces
125g unsalted butter
2 large eggs
200g caster sugar
1 teaspoon of vanilla extract
75 g of plain flour (sifted)
plus

Any Chocolate Bar/Chocolates of your choice:

Some examples:

10/12 (approx.) After Eight mints

12 Fun size Mars bars

12 Fun size Bounty bars

20 Rolo (i.e. two individual packets)

20 Maltersers (I like to buy a 120g box and eat the rest!)

 

Method
1. Preheat oven to gas mark 4/180C.

2. Grease and flour a 20cm x 20cm Brownie/baking tin or just line with greaseproof/baking paper.

3. Melt the butter and dark chocolate together in a large pan on a very low heat.  Allow to cool a little.  Add the sugar.

4. In a small bowl, beat the eggs, add the vanilla.  Add to the chocolate mixture.

5. Then add the sifted flour to the mixture and mix until smooth.

6. Pour the chocolate mixture into the prepared tin and smooth over.  Then place your chosen chocolates/chocolate bar in equal spaces apart from each other (see photo 1) and press into the mixture.  Although not necessary, I like to take a knife and flick the chocolate batter over the chocolates/bar, to cover it slightly (see photo 2).

Note: If making After Eight Brownies:  Pour half the chocolate mixture into the tin and smooth over.  Put a single layer of After Eight over the chocolate mixture.  Then pour over rest of chocolate mixture and smooth over.

uncooked  Photo 1

uncooked Photo 2

7. Cook for approx. 20 minutes.  I check the mixture at about 15/18mins using the skewer/tooth pick test.  The mixture should appear dry on the top, lighter in colour, and begin to crack.  But make sure it is ‘firm’ and not wobbly in the middle.  You want that balance of a gooey, dense cake, but not too under-cooked.  I find 18/20 minutes is about right; but all ovens vary.

8. Allow to cool in tray and then cut into 12 squares. Eat!

replacement final brownie photo