Beautifully fudgy with lots of sugar and butter, these real chocolate brownies are made with cocoa powder rather than chocolate.
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.
Things aren’t what they used to be and when it comes to food and I reckon this has to be a good thing. Some of us are old enough to remember the dire state of British cuisine in the 1970s. During my childhood “real” chocolate wasn’t something that ever crossed my radar.
Luckily Chantal Coady came to our rescue; she is the doyenne of chocolate in the UK, educating us all into the delights of the real deal. Us Brits now know there is more to chocolate than a slab of Dairy Milk, oh yes indeed. Her book, Real Chocolate, first published ten years ago in 2003, not only includes a host of mouth watering recipes, but gives the history of chocolate and promotes its many health benefits to boot.
Chantal founded the Campaign for Real Chocolate, The Academy of Chocolate and co-founded The Chocolate Society. She also owns one of the best chocolateries in London, Rococo. I think you could describe her as a chocolate fan. Anyway, I was keen to try her real chocolate brownies.
Destined Never To Meet
Astonishingly, I’ve never visited the shop, although I have tasted some of the chocolate. I thought I was highly adventurous when I first tried her rose chocolate many years ago. It remains one of my favourite chocolate bars. Not that I get to eat it very often.
Well, it seems I’m fated to miss chocolate courses with Chantal. A couple of years ago I was booked on one of her courses in Bath and I was really looking forward to it. Sadly it was cancelled and I never did get to attend. Last year, the ever enterprising Vanessa Kimbell invited a group of bloggers to visit the Rococo chocolate factory in South London, but I was unable to make it and was thwarted once again. I heard what a wonderful time everyone had. Much chocolate was sampled and I tried very hard not to be envious.
Real Chocolate Brownies
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.
The brownies were some of the best I’ve made in a while. They were beautifully fudgy and tasted divine. What more can I say?
Other Brownie Recipes You Might Like
- Black velvet cheesecake swirl brownies with stout caramel sauce
- Coffee brownies with almond nut butter
- Mincemeat brownies
- Triple chocolate almond brownies (gluten free)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these real chocolate brownies, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Real Chocolate Brownies – The Recipe
Real Chocolate Brownies
- 175 g unsalted butter
- 70 g good quality cocoa powder (I used Green & Black’s)
- 3 extra large eggs (I used duck eggs)
- 330 g golden caster sugar
- 1½ tsp vanilla extract
- 125 g wholemeal spelt flour
- 100 g walnuts – chopped
- Melt the butter in a pan over a low heat.
- Whisk in the cocoa powder and leave to cool a little.
- In a large bowl whisk the eggs with the sugar and vanilla extract until everything is well mixed.
- Fold in the flour.
- Carefully stir in the butter mixture followed by the walnuts until just incorporated.
- Spoon into an 8″ (20cm) sq silicone cake mould or lined tin and bake at 180℃ (350℉, Gas 4) for about 30 minutes. The brownie batter should be well risen with a crust over the top, but with a slight wobble to it. I tend to err on the side of caution and bake them less rather than more as I can’t stand overdone dry brownies.
- Leave to cool then cut into 16 squares.
Yay, I have access to duck eggs again. Those lazy ducks like to have an extended Christmas holiday I’ve noticed and it seem to last for several months. Anyway to mark this bake made with duck eggs from a local small holding which has real free ranging birds, I’m sending some of these real chocolate brownies to Shop Local over at Elizabeth’s Kitchen Diary.