Urgh. Friday was a bad day. It was Friday, but we had INSET day at school, so it didn’t feel like a Friday. There were no kids, just meetings. And I was tired. And I had PMT. This was not good, especially as it was Friday, and I had no Friday feeling. Infact, I had the feeling that I needed to listen to Christina Perri on repeat. Like I said – urgh.
There was only one thing for it- theraputic baking. I had seen a recipe for chocolate brownies with fruits of the forest berries on – YUM. So, with Christina Perri on repeat I made a batch of brownies. The berries and chocolate tasted really good together, but the texture was not good – too moist and the sugar was really crystallised. Hmmmm. So I made batch 2 with the same recipe – same problem. I did some research and changed the recipe. Batch 3 was good, but not so good that you get that ‘oh my god I’ve just dived into a cloud of chocolate brownie’ feelling. So, I changed the recipe again and batch 4 was A-MAZING. (Bear in mind that I have just listened to ‘Jar of hearts’ for the 86th time, they had to be good or somebody would have been injured.)
Anyway, after all of the sweat, tears and Christina Perri induced teenage angst, this is the recipe for batch 4. Yum.
250g unsalted butter
100g dark chocolate
100g milk chocolate (this recipe is chocolatey enough with the cocoa that you can get away with using fairly cheap chocolate.)
80g cocoa powder
Large handful flaked almonds
65g plain flour
1tsp baking powder
350g caster sugar
4 eggs (free range)
2 handfuls of frozen summer fruits or frozen mixed berries
First of all you need to line the baking tin – not just grase it, you REALLY need to line it otherwise your brownie mixture will not come out and it will take you ages to get your cake tin clean. So; approximately a 20x20cm cake tin. Cut baking paper the same width as the tin, but long enough to go across the bottom and up both sides. Then cut another piece and lay it the other way.
Preheat the oven to 180 C.
Put a pan on the hob with a small amount of water in the bottom. Place the butter and chocolate is a bowl over the hot water and allow to melt.
Meanwhile, toast the almonds in a frying pan on a low heat. You don’t need any oil, but you do need to watch it carefully as they will burn very quickly. You certainly do not need to realise that you have run out of sugar and go to Sainsburys at this point and leave the almonds cooking on the hob…….
When you have returned from Sainsburys and recovered from the idea that you almost burnt the house down:
Take the bowl off the heat and sift in the flour, cocoa, sugar and baking powder into the chocolate and butter mixture. Mix in the almonds
Beat the eggs in a separate bowl or jug and then stir them in. Keep stirring and the mixture will thicken.
Pour this into your beautifully prepared cake tin and sprinkle the berries on the top. Try to select the smaller berries from the packet as the big ones will prevent the brownies from setting well.
Cook for about an hour until the middle has stopped wobbling. You don’t want to overcook it but the middle should not really move when you move the tin!
Allow to cook (for at least 2 hours) in the cake tin. Turn out and cut into squares.
Guaranteed Friday Feeling.