A Pinterest trawl the other night turned up a little Martha Stewart recipe for these brownies, which intrigued me because you make them in a saucepan not a bowl. It turns out they are rather spectacular and adaptable so these appeared in my kitchen two nights in a row this weekend. Do try them, in whatever guise you want.
The top batch were chocolate & ginger, as per the original recipe. Simple and brilliant with a cup of tea. The second batch are chili and walnut with white chocolate ganache on top and are decidedly more of a dessert. Also, awesome.
This came about when Steve was sitting down with a block of Lindt chili dark chocolate and a block of Lindt Strawberry Intense and eating them both at the same time. The following is what happens when somebody says ‘gosh, these would be really tasty if they were all together in cake form…’
Just a quick note to inform you that these are amazing. Especially when you add walnuts. You know you need to make them right now.
You were all expecting green cupcakes, weren’t you? One does have to be a bit of a walking cliche on St Paddy’s. I’ve done Guinness & chocolate cake before, but I’ve never used my own recipe. I also wanted an excuse to try the two-tone icing thing with 1M rose swirls. If it were any other day I’d leave the green out; it ends up looking a bit twee.
Anyway. The Guinness cupcakes are a bit serious – excellent if you’re looking for something a bit dark and grown-up but not OTT bitter.
These were what Nigella would term an ‘opportunistic fridge foray’ – a desire to bake something hedonistic quickly with whatever is on hand. Being in possession of one egg, a bar of chocolate and some almond meal, brownies seemed an apt solution. And turned out rather awesome, for a one-bowl wonder – fudgy inside and chewy outside.
Almond & peanut butter brownies
1/2 cup butter
1 cup sugar
200g dark chocolate (l used the Cadbury cooking choc I had kicking around)
Vanilla extract or rum (I had none of the former so used the latter)
1 1/2 cups flour
1 cup almond meal
1 tsp baking soda
1/2 tsp salt
Melt the chocolate and butter together, then beat in everything else (I wooden-spooned this one). Spread batter into a greased & lined tin (I used 8×8″ square but small slice-type tin would be fine too) and bake for 20 min or so at 180 degrees. Don’t worry if it looks like an ad for drought and soil salinity when you take it out; mine did.
Topping-wise, I made some butter-based ganache with chunky peanut butter added, because I didn’t have any cream on hand, but I wouldn’t recommend doing this. If you’ve got them or planned ahead, I would use 200 odd grams of dark chocolate (melts are probably your friend here), some cream (just guess, maybe 80-100ml?) and about 1/4 cup of smooth peanut butter. Once it’s spready enough (wait time will depend on how much cream you used, what peanut butter and how warm your kitchen is. You may not have to wait at all), slather it all over the top. If you’re feeling a little in need of cheerful, feel free to coat them liberally with sprinkles. Chuck the whole thing in the fridge for a while, then slice and enjoy.
NB – feel free to ditch the peanut butter if you hate it, but my peanut-butter-hating Steve thought they were awesome so it’s worth a try.