In February of this year I was in Belgium. It sounds so far away from where I am at this moment that it’s quite hard to comprehend. Like a lame tourist, I indulged in waffles and ‘frites’ because I believed that was what I was supposed to do. I bought loads of chocolate (some amazing, some disappointing) and generally ignored the fact that my cholesterol was probably going through the roof! But speculoos was a shining beacon of delicious individuality amidst all the tourist trappings. Continue reading “Speculoos biscuits and travel adventures”
I made brownies yesterday in preparation for going away tonight. I’m doubling the recipe and leaving half with the fam and taking half away. The Boy and I are spending a few days in Orange. I’ve got cousins to visit, fresh produce to check out and cafes to explore. There is also a sausage dog pup that I want to steal from said cousins. The Boy doesn’t really have a choice in what we do, luckily he’s fairly compliant when it comes to these things! He’ll busy himself being a country boy for the weekend. He spent the first 20 years of his life in England, but something about leaving Sydney and heading for dirt roads unleashes his inner country boy. When we visit my cousins’ farm he wears plaid and an akubra and busies himself with fencing, quad-biking and burning things.
I read, bake and attempt to coax the farm dogs into leaving the country and returning to the city with me. I’m never successful. Sometimes I feel as though The Boy also needs coaxing back home.
I made this brownie recipe because it just screams homeliness and I think it suits the farm vibe perfectly. It’s cosy and simple. And just delightful.
Just as the farm is escapism from Sydney life, this brownie is escapism from the real world. Put away your diets for a minute, lay down the celery and indulge in a square of escapism.
- 200g dark chocolate, chopped
- 200g butter
- 1 1/2 cups (310g) brown sugar
- 3 eggs
- 2/3 cup (35g) cocoa powder, sifted
- 1 cups (185g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder
Preheat your oven to 160°C and line a 20cm baking tin. Roughly chop your chocolate and butter and place them in a saucepan over low heat and stir until smooth and glossy. Put this to one side to cool slightly.
Combine the sugar, cocoa, flour and baking powder in a bowl. Add in the eggs and mix as thoroughly as you can, it will be hard to mix because the mixture is so dry. Add the chocolate mixture and combine. Pour the mixture into your baking tin.
Bake for 40-50 minutes or until a skewer inserted into the middle comes out mostly clean. For me, a perfect brownie should be squidgy in the centre, so I don’t want a completely clean skewer. If the skewer pulls out a whole chunk of mixture, pop it back into the oven, but if there is just a little bit of chocolate on the skewer, I’d say it’s done.
Allow the brownie to cool slightly in the tin before slicing. It will sink. It just will. There is nothing wrong with that – the sides and top will have puffed up more than the rest of the mixture and the centre will be deliciously moist. It’s dense, chocolatey and decadent.
Serve warm or cold. Makes 16 decent slices.