I would not go so far as to suggest that my cooking is legendarily bad; so far I’ve not killed anyone with my gumbo despite their fervent wishes and the other day I made soup. I did misspell “recipe” three different ways in the header, mind you, and I’ve never been able to master the arcane art of bakery until now, because anything that involves letting the thing I am cooking get out of my sight ends in crispy blackened disaster.
The “until now” part was generously provided by the BBC. The original recipe of best-ever chocolate brownies with raspberries (here) has been experimented with on this blog before, by the Resident Australian. This produced Far Too Many Brownies, which thanks to the inclusion of Paul A Young cocoa powder (I will happily shill for this company, everything they sell is amazing) and the unwise addition of salted caramel butter as a kind of icing, were entirely too rich for people to eat more than one. Tactical error: I hate food waste like leaky ceilings and whichever dick it is who likes to drive down my road playing Turkish pop music at deafening volumes out of their car window after 10pm.
Happily it turns out that maths.
I mean, it turns out you can reduce a recipe size with maths. I halved the recipe and halved it again (no more than that because I’m not in the game of trying to figure out how to halve an egg), and now instead of making two trays of brownies it makes 3 ramekins of brownies, effectively enough for three people. Which is exactly how many people there are in my house, and thanks to previous Gü consumption we have the required number of glass, oven-proof ramekins of exactly the right size. My advice is obviously to buy and consume some Gü rather than specifically buying ramekins, or just use an ordinary coffee mug and accept that you’re going to have two larger brownies instead. Kind of romantic!
Anyway, the quartered, romantic division of the recipe I linked to is as follows:
50g dark chocolate
25g milk chocolate
62.5g salted butter
100g soft light brown sugar
1 large egg
35g plain flour
12.5g cocoa powder
And then follow the same instructions as in the link.
Last night I decided to put a spin on this and made one batch of these:
For this I made three incredibly simple changes: switched out the amount of cocoa powder (12.5g) for ground cinnamon (everyone was convinced this was going to be too much but instead: bang on the correct amount); switched out the combined 75g of chocolate types for 75g of jelly-like apple sauce from a jar; and instead of 50g of raspberries I had 50g of chopped apple, which is just over a quarter of an apple and meant there was still a large amount of apple left to eat – I’d suggest that means if you’re making the full amount you still only need one apple.
Moderately concerned while I was making it that somehow the apple sauce in place of chocolate would prevent the brownie from becoming adequately cohered, but it worked out pretty much perfectly and smelled fantastic while it was cooking.
In case you’re too lazy to follow the link, the instructions are:
- Pre-heat the oven to 180C.
- Melt sugar, butter, and chocolate or apple sauce (depending which version you want) in a pan together.
- Turn off the heat and stir in your egg.
- Sieve in the flour and cocoa/cinnamon (depending), and stir them in until the mixture is like smooth goo. This should take less than a minute.
- Wang in your fruit, be it broken up raspberries or chopped apple bits or whatever really. Stir that shit in.
- Put the goo in the ramekins/tray/coffee cup/whatever you’re baking it in, stick that in the oven.
- 30 minutes later remove your excellent brownies and wait for them to cool enough that you can insert them into your face hole.
And this is why it’s so incredibly simple that even I can make it in my insultingly tiny kitchen at 9.30 at night while not entirely paying attention and still have enough brownies for my whole household to eat in bed. Next stop: gonna try and make a Christmas variation.