It was a lazy Sunday and chilling with the kids, my youngest is now in bed for his morning nap wife and eldest out and about and the middle child ready to pester.
“Sweeties daddy” says my 3 year old, slightly annoying but we have all been there, in fact I think I still do it now when I go shopping with the wife.
“So Esme do you fancy some chocolate?” Was this a daft question to a 3 year old? Of course but a great opportunity to get back in to the kitchen for two great reasons, cooking and getting messy with the kids and feeding my love of cooking.
So aprons on, sleeves rolled up and let the mess begin, whisking, saving the egg shell from being part of the mix as she tries to crush it in her hands and then pouring in to the baking tray ready for the oven.
The bewilderment and success has not even happened and she is overjoyed or is that because she has chocolate round her face and head in the bowl.
25 minutes later and what seemed an infinite “is it ready daddy” and hey presto.
The fridge called this time as I was as impatient as Esme, but once cooked and on the chopping board ready to be cut into squares. DO we make nice sized squares or big ones I ask.
“Big ones” she replies
Then we tucked in, eating as if we had been starved for a month we were two very happy souls with cheesy grins at this baking success. This will soon follow as Mrs B and our other kids return or wake to enjoy another great day of baking with aromas that linger long enough to make you want more.
Chocolate Fudge Brownies
- 200 g Unsalted Butter plus extra for greasing
- 200 g 70% Plain Chocolate broken into small pieces,
- 125 g light brown muscavado sugar
- 125 g caster sugar
- 4 medium eggs
- 1 tsp. vanilla essence
- 100 g Plain Flour sifted
- 40 g cocoa powder
- Heat the oven to 170°C/150°C (fan)/Gas 3½. Grease and line a 20cm cake tray with parchment paper.
- In a saucepan melt the butter and chocolate together over a low heat. Take your time as to not burn the chocolate (See note). Allow the butter and chocolate mix to cool.
- In a separate bowl whisk together the sugars, eggs and vanilla until pale and fluffy. This is where the key to a good brownie is. Ensure that the eggs and sugar get a really good whisk to incorporate lots of air. Add the chocolate and mix through.
- Sift in the flour and cocoa and mix until well incorporated. Add to your lined tin and bake for 20-25 minutes.
- The mix will still seem slightly undercooked but will continue cooking as you cool. Allow the mix to cool completely before taking out of the tin. You can speed this up by putting in the fridge.
- Take out onto the chopping board and cut into squares. Dust with icing sugar and serve with Chantilly Cream, Ice Cream or fresh custard.