Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published March 29th 2011
Most of the time my girlfriend, Lara, is the one I turn to for support in a crisis of any kind. We see eye to eye on many important issues. But not, unfortunately on whose doorstep the award for the world's best brownie should go.
I'm a bits of nuts and chunks of chocolate kind of a girl, while she's more a fudge-y, stick to the top of your mouth sort.
Luckily our friendship is strong enough to get past this. And to help heal the wounds we've been trialling using the same base recipe and just adding something or taking something away to taste. In my case that means throwing some extra nuts, dried fruit and chunks of dark chocolate into the mix, and in her case it means taking away some of the heat. In our experiments on which recipes can take this tinkering best we've discovered one on the Jamie Oliver website, which is our current joint-adjustable-favourite.
For the basic recipe, a.k.a. Lara style, you need: 200g of 70% cocoa dark chocolate 90g cocoa powder 65g plain flour 360g caster sugar
4 large eggs 250g unsalted butter
In my version I like to add additional chunks of chocolate – buds, coated raisins, I'll try anything once – and nuts or dried fruit. I'm personally a big fan of pecans, so I'll drop in 75gs of them, along with some dried cranberries if I have some. Jamie recommends dried sour cherries (75gs) and/ or the zest of one orange, but I think you can do better than that if you're adventurous.
Step One: Preheat your oven to 180°C and line a baking tin with greaseproof paper.
Step Two: Sift the flour and cocoa powder so that they're light and smooth, then add in the caster sugar and baking powder.