I’ve had two missions in life lately. Number 1: bake some deliciously lip-smacking brownies. Number 2: bake them successfully in my rickety gas oven that burns everything on the bottom.
I tried out the Ottolenghi recipe last week but it just wasn’t quite what I was looking for. Instead, I went back to a recipe for brownies that I have been baking since I was at university. They were basically the only foodstuff I could combine ingredients together and cohesively turn into something edible. Over the years, I’ve refined the method a little, upped the quality of the ingredients, and along the way they have stayed my favourite brownies.
I found a tip online about baking the brownies at the very top of a gas oven to help with the heat distribution, and I think it noticeably helped, so no more baking on the middle shelf round here!
This recipe is best baked in a rectangular tin. I used to only have a square tin, and there was always a little batter leftover for a mini microwave brownie. Here, I find each slice has just the right amount of crust to goo ratio. I cut this batch into fifteen, all slightly different sized rectangles. Even the corner squares have a delightfully meltingly soft centre, a characteristic that will make A happy.
I love throwing in a handful of milk and white chocolate, because the little nibbly nuggets form such a delicious contrast to the melting richness of the brownie itself. I can’t wait to make a chocolate-orange version with a little orange zest and some chopped up orange-flavoured chocolate.
Recipe from the Hamyln Student Cookbook, found here
On a side note, I’ve re-vamped the blog layout recently, and gone with something that I find easier to read – with a plus of bigger photos so even more to look at! Hope everybody likes it.