Just as the brownies were making their way out of the oven and onto the cooling rack, my sister walked through the front door, home from another late shift.
Naturally this oblong tray, oozing with dark chocolate, filled the house with a smell so potent that her first words were: “We better be having some of that, I’m starving.”
I threw a mini hissy fit.“No!” I said, “They’re not made with flour so I need to let them cool completely before I turn them out.”
You can imagine her reply, right? I wont quote, but every time she calls me a stingy bitch it takes until I make a generous offering to forget about it.
In the living room: “That’s what baking is all about right, sharing with your loved ones?”
The irony is that I wanted to photograph the brownies, to share on here. It doesn’t sound like a big deal, but the underlying message is incredibly important. This week I have finally found solace in that family just has to be the most precious thing on the actual solar system.
I can’t believe it took me this long to realise that there is not one fudgy, after dinner (cos’ its that indulgent) brownie not worth sharing with your family as soon as it comes out of the oven.
The Recipe: Flourless Chocolate Brownie with White Chocolate Chunks
Brownies adapted from Nigella Lawson's Flourless Chocolate Brownies with Hot Chocolate Sauce & recommended by one of my fave bloggers Londonbakes
225g 55+% dark chocolate
225g unsalted butter
150g ground almonds
200g caster sugar
3 medium eggs, from the fridge
2 tsp vanilla extract
150g white chocolate bar, roughly chopped
Note: You can use plain flour instead and still get amazing, gluten filled results. But don’t be afraid to use ground almonds, its healthier (ish), means you can share them with even more people AND adds an extra flavour element which pretty much transforms these into 'sumin' else'!
Makes 8 large brownies
Makes 8 large brownies
In a medium/large saucepan, melt the butter and chocolate on medium heat until silky smooth, stirring occasionally with a wooden spoon.
Take off the heat, add vanilla & sugar and stir. Leave to cool for 15 minutes.
Preheat the oven to 170 C.
Add the eggs one at a time into the saucepan. Next add the ground almonds stir, you should have a thick brownie batter.
Fold in the white chocolate chunks and pour straight into a 9 inch rectangular tray lined with foil or parchment paper.
Bake for 30 minutes.
Leave to cool on a wire rack, turn out of the pan and cut into squares.
I just had an epiphany that reassured me that subbing almonds for ground hazelnuts would turn these into Nutella brownies. Erhmaaagaaad.
Love Em xx