This weekend just gone I have been back in Brussels, for the third time in 4 months! Thankfully it had warmed up a tad since my last trip, when we landed at midnight to be greeted by a chilly -8 degrees.
For reasons I can’t bring myself to explain right now, we came back with rather a lot of Belgian chocolate. Smooth, creamy little bites, and so difficult to stop at just one! There are a lot of chocolate houses in Brussels, these are from Godiva and very highly recommended Managing to squeeze in a day off on Monday, I wanted to bake something decidedly wicked with this lovely high quality ingredient.
Recipe (adapted from The Hummingbird Bakery brownies)
90g plain flour
optional 80g chocolate, broken into chunks
It took surprisingly little time to unwrap all the chocolates – although there was quite a case of one for the bowl, one for me!
I didn’t have many of the dark chocolates, but thought these would be extra special as chunks in the mixture (with a few milk chocolates thrown in for good measure).
Melt the 130g chocolate and butter together gently, this is best done in a bowl over a pan of boiling water (don’t let the bottom of the bowl touch the hot water).
Take off the heat and stir in the sugar, then add the eggs, flour, and chunks of chocolate (if using). Mix well until smooth and chocolatey.
Pour into your tin, which should be greased and lined. Mine was 20cm square but you could use a bigger/smaller one if you wanted thinner/thicker brownies.
Bake at 180 degrees for 20-30 minutes, until the top is crispy, the side are a little firm, and the centre is still a bit squidgy when pressed.
Leave to cool completely in the tin, turn out, and cut into pieces – as big or as small as you like!
Chocolatey, fudgy brownies - with extra chocolate chunks for good measure!
I also tried the Hummingbird Bakery’s method of icing sugar decoration – pop the stencil on stop and sprinkle over.
Pretty patterned brownies!