Moving swiftly on from healthy eating, then, we must remember there are those of us at English Towers (the gangly, floppy haired ones and the skatery types) that still want a little something after school or dinner and demand treats, preferably piled up in an ungainly, chocolatey tower when doing A level revision.
This, and I don’t say this lightly, is my best chocolate brownie recipe ever. I make it such a lot that I know it off by heart. Oh yes, it’s been tweaked and added to (pistachios, chopped up Cadbury Fudge bars, rum-soaked raisins), but the plain old dark chocolate version is the one we love. I also have to make this whenever the Death Wish Dude’s lovely mate, George, comes to visit as he’s a bit of a fan. You’ll need:
200g dark chocolate (I swear by Bournville – already in a handy 200g size, dark but not too bitter)
170g salted butter (MUST be salted – or add a pinch if using unsalted)
200g soft brown sugar (caster is fine if you don’t have any)
110g plain flour
Preheat the oven to gas 4/180 degrees.
Melt the butter and chocolate in a bain-marie (you know the drill… bowl over a saucepan of just-simmering water – don’t let the bottom of the bowl come into contact with water). Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined. Take it off the heat and allow to cool to room temperature.
Whisk the eggs and sugar together until light and frothy, then pour in the cooled chocolate/butter mixture, stir well, then add in the flour and any extras you’re adding (nuts… raisins… smarties… whatever). Stir briefly until the flour disappears.
Pour into a well-lined baking tin (I use a lasagne tin, but a square cake tin will do). Bake for about 30 minutes or until the top is cracked and shiny. The centre should still be slightly soft. Serve warm with ice cream (or if you’re serving as a dessert, whisk some cream with a bit of icing sugar and a slug of booze) or allow to cool and place in an airtight container
One word of warning: cut them small. They won’t last long.