Real Chocolate Brownies – We Should Cocoa #42
As some of you have probably gathered, this month We Should Cocoa has teamed up with Random Recipes for a decadent extravaganza of chocolatey love. My pick really was decadent. I decided to put all of my books into the mix as most of them will have a chocolate recipe or two. I adopted my usual method of generating a random number and then used Eat Your Books to get the selection. Real Chocolate by Chantal Coady was the result. CT did the honours of picking a page number and low and behold I got a nice easy recipe, Chocolate Brownies – hooray. Not only do I love to eat brownies, but they are a joy to make too. Simple and quick, but with delicious results. The recipe originated from someone called Mandy who married an Italian and went to live in Italy. All I can say is, if she took this recipe with her, she will have made herself one very popular woman.
Full of butter, sugar and eggs, this recipe looked decidedly wicked. It was tempered a little by lots of bitter cocoa powder and the addition of walnuts. I tempered it further by using wholemeal spelt flour rather than white or even my usual half and half. I’ve always found wholemeal works well in brownies, adding somehow to the fudgy consistency and taking a slight edge off the guilt factor. I halved the quantities as best as I was able as just looking at the mega amount of sugar (675g) nearly gave me a heart attack. Despite this, I still managed to produce 16 pieces that were big enough to satisfy without feeling you’d overdosed.
I made these to take with us to a friend’s where we were going for dinner. Somewhat annoyingly I under-baked the brownies. I say somewhat, because actually I much prefer an under-baked brownie to an over-baked one and usually by the next day they have firmed up to form an exceptionally good squidgy brownie. However, as I made these shortly before leaving, I didn’t feel I could take along a plateful of dripping goo, so I took the edge pieces and left the middle ones at home for us – that’s my excuse anyway.
This is how I made:
Real Chocolate Brownies
- Melted 175g unsalted butter in a pan over a low heat.
- Whisked in 70g of G&B cocoa powder and left to cool a little.
- In a large bowl whisked 3 duck eggs with 330g caster sugar and 1½ tsp vanilla extract until all incorporated.
- Folded in 125g wholemeal spelt flour.
- Carefully stirred in the butter mixture followed by the 100g chopped walnuts until just incorporated.
- Spooned into an 8″ (20cm) sq cake mould and baked at 180°C for 25 minutes (although 30 would have been better).
- Left to cool then cut into 16 squares.
The brownies were some of the best I’ve made in a while, they were beautifully fudgy and tasted devine. What more can I say?
I’m very excited to have duck eggs available again – those lazy ducks like to have an extended Christmas holiday I’ve noticed – several months. Anyway to mark this bake made with duck eggs from a local small holding which has real free ranging birds, I am submitting this to Shop Local over at Elizabeth’s Kitchen Diary.