Sunday, 23 January 2011

Loaded brownie

Once again, thank you to Sarah from Clover Lane for the inspiration. And now I am telling you why.

Starting from the beginning: I have a problem with after-school snacks. The kids come back home sometimes at 3:20, or 4:05, or 4:20 or 5:20. Sometimes I pick them up at school directly after their activities. Which means that there’s no set time for the mid-afternoon snack, except that, theoretically, no snack is allowed after 5:00 (but honestly, when they come back from swimming or football training, I do not have the heart to say NO).

Until this week, I always had ‘convenient’ snacks at home (read ‘processed cookies, biscuits, cereals bars’) and of course some fruits. And until this week, there was always a fight when the last of the kids arrive at home and there was nothing left. I’ve notice that those manufactured snacks are not satisfying and the tendency is to eat one after the other.

So this week, I baked a Victorian sponge cake, some banana and chocolate muffins, some honey and spice cookies and a brownie. The recipe is simple and I have used it many times, it has its space in my ‘black book’ (the one that the kids say they will fight for over my not-yet-cold body). I think it was a recipe from Martha Stewart. And this is why I say ‘Thank you, Sarah’: the added chocolate bars, that will not have time to melt completely during the baking process!

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Ingredients:

  • Unsalted butter softened: 1/2 cup
  • Unsweetened chocolate, coarsely chopped: 4 ounces
  • Sugar: 1.5 cup
  • Instant espresso powder: 1 teaspoon
  • Vanilla extract: 2 teaspoon
  • Large eggs, lightly beaten: 4
  • All purpose flour: 1 cup
  • Cinnamon: 3/4 teaspoon
  • Ground nutmeg: 1/2 teaspoon
  • Salt: 1/4 teaspoon
  • Unsweetened chocolate cut into bars
  1. Preheat oven to 325 degrees F. Buttered a 9’ square baking pan.
  2. In a sauce pan, over very low heat, melt chocolate and butter together. Let cool slightly, then whisk in sugar, espresso powder, vanilla extract and eggs.
  3. In a small bowl, whisk together flour, cinnamon, nutmeg and salt. Add this to the chocolate and stir until combined.
  4. Pour half of the mixture in the pan, then place the bars of chocolate, and then pour the remaining of the batter. Bake for 30/40 min or until a tooth-pick inserted in the centre comes out slightly wet. Run a knife around the edges and cut is squares.

The bars of chocolate have hardly the time to melt, which make the centre of the brownie all gooey and chocolaty. I can not show any pictures to prove my point, all is gone.

4 comments:

  1. Je tente la recette. Sans la barre de chocolat de dans, car je veux faire des mini brownies ( dans les moules à muffins) et ce sera pour des petites mains au parc.. Donc le chocolat dégoulinants, j'adore mais au parc...
    Suis frustrée car je trouvais que 4 ounces de choc c'est peu. çà ne fait que 113 g....

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  2. finalement la pâte pas cuite est délicieuse... cannelle, muscade et choc ! un trio de choc.... plus un soupçon de café et vanille...

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