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How I make up food
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sternenstaub and dreamfracture earlier, and I got fed hot chocolate spiced with cloves, nutmeg and cinnamon.
It was glorious.
And partway through drinking this, it occurred to me that that's a combination of spices often used when poaching pears. From there, it was a very short step to "fruity brownie", and ably encouraged by the pair of them this happened.
Basic brownie recipe
300g butter
300g dark chocolate (85% is good)
450g sugar
5 eggs
1tsp vanilla essence
250g flour
1/2 tsp salt
Preheat oven to 180degC/GM4.
Melt butter and dark chocolate together.
Meanwhile, beat eggs and sugar together with the vanilla until they are thick and coat the back of a spoon.
Pour melted chocolate/butter mix into egg/sugar mix and stir thoroughly.
Fold in flour and salt.
Decant into a container and bake until they're as done as you like them (definitely crisp & cracking on top; how liquid they are in the middle is very variable).
Variant: add a teaspoon of baking powder, or use self-raising flour, and you'll get something cakier.
Spiced pear brownies
Peel, halve and core pears (you want as many halves as will cover the bottom of the dish you're using). Place a small amount of brown sugar into the hollow in each pear, then arrange them hollow-down in your baking receptacle.
Make up basic brownie mix, adding ground nutmeg, ground cloves and ground cinnamon. I used LOADS OF CINNAMON (1-2 tsp), a fair amount of clothes (1/2-1 tsp) and a small amount of nutmeg (1/4-1/2 tsp).
Variant: add pear schnapps/brandy to the egg mix. Add chocolate essence to the egg mix.
Other variants
sternenstaub and dreamfracture earlier, and I got fed hot chocolate spiced with cloves, nutmeg and cinnamon.It was glorious.
And partway through drinking this, it occurred to me that that's a combination of spices often used when poaching pears. From there, it was a very short step to "fruity brownie", and ably encouraged by the pair of them this happened.
Basic brownie recipe
300g butter
300g dark chocolate (85% is good)
450g sugar
5 eggs
1tsp vanilla essence
250g flour
1/2 tsp salt
Preheat oven to 180degC/GM4.
Melt butter and dark chocolate together.
Meanwhile, beat eggs and sugar together with the vanilla until they are thick and coat the back of a spoon.
Pour melted chocolate/butter mix into egg/sugar mix and stir thoroughly.
Fold in flour and salt.
Decant into a container and bake until they're as done as you like them (definitely crisp & cracking on top; how liquid they are in the middle is very variable).
Variant: add a teaspoon of baking powder, or use self-raising flour, and you'll get something cakier.
Spiced pear brownies
Peel, halve and core pears (you want as many halves as will cover the bottom of the dish you're using). Place a small amount of brown sugar into the hollow in each pear, then arrange them hollow-down in your baking receptacle.
Make up basic brownie mix, adding ground nutmeg, ground cloves and ground cinnamon. I used LOADS OF CINNAMON (1-2 tsp), a fair amount of clothes (1/2-1 tsp) and a small amount of nutmeg (1/4-1/2 tsp).
Variant: add pear schnapps/brandy to the egg mix. Add chocolate essence to the egg mix.
Other variants
- raspberry brownies. Scatter raspberries (frozen or fresh) liberally across the bottom of the baking receptacle. I suppose you could add a splash of raspberry wine, but I never have.
- nut & sea-salt. Add nuts of some description (I like pecans! and walnuts! and hazelnuts!) to the basic brownie mix, and sprinkle sea salt over the top before baking.
- HAZELNUT FLOUR AND RASPBERRY. Replace plain flour with finely-ground hazelnuts. I haven't done this yet but OH MY GOODNESS I WANT TO.
- chocolate orange brownies. Use Green & Blacks Maya Gold chocolate (or other orange chocolate) in place of the 85% chocolate. Add chocolate orange creme liqueur if you can find any and want it. Perhaps sprinkle candied orange peel, or thin strips of orange peel, over the top.
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