Well in America it's 'National Have A Brownie Day' today (February 10th). Who could ask for a better day of food in the bleak month of February!
I've got a secret baked good that works magic in the most difficult of situations. I call these my 'Brown Nose Brownies'. Why you ask? They have gotten me out of loads of trouble. Be it for working too late or neglecting to pick up my disrobed clothing from the bathroom floor after the aforementioned long day.
The brownies also have a magical power when it comes to asking friends for favours like looking after your fish when you are on holiday or subjecting them to looking at the numerous photos of architectural sighting on your aforementioned holidays.
They are moist and dense. A hybrid brownie that is between cake and gooey fudge. Weapon indeed!
Brown-Nosing Brownies
250g good quality dark chocolate, broken into bitws ( I use Green & Blacks)
125g butter (unsalted) plus a small nob to butter the pan
250g sugar
4 large eggs
1 tsp vanilla extract
125g plain flour
1/2 tsp salt
25g dessicated coconut.
Preheat oven to 180c (350f Gas Mark 4). Place butter and chocolate in a large heatproof bowl set over simmering water. Stir the chocolate and butter with a rubber spatula till they are are melted. This should take about 5 minutes. Remove bowl from heat and let it cool for about 15 minutes till it is room temperature.
While the chocolate is cooling prepare your baking pan. With a small nob of butter, grease an baking pan. I use a 27cm x 17cm silicone baking pan. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides.
Stir sugar into cooled chocolate mixture until combined, the mixture will look grainy but this is normal. Using a whisk, add the eggs one at a time. Make sure you whisk the eggs until smooth before adding another. Then whisk in vanilla. Gently fold in flour and salt.
Pour batter into prepared pan, and smooth top with an offset spatula. Sprinkle the dessicated coconut on top and bake 40 to 45 minutes. To test the cake insert a bamboo skewer into the the center of the brownie, if it comes out with only a few moist crumbs attached it's ready to come out. Cool completely on a wire rack
Run a spatula around the edges of the pan. Using the baking parchment 'handles', lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Enjoy!
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