Saturday, 21 April 2012

Devil’s Brownies

I must admit, I am not much one for the baking, I far prefer cooking. I lack the virtues of patience and precision, both of which seem crucial to successful baking.

 I do, however, bake for special occasions. A friend’s birthday is one such occasion; so today I decided to make brownies for her. Not just any brownies however, I wanted to make something a little extra. (This friend is not a blah-brownie kind of girl).  And these are not your grandma’s brownies, nor are these brownies for the faint of heart.

These are sexy brownies. I always need a soundtrack for cooking, so for these rustic (and sexy, if I do say so myself) brownies, I need some a rustic and sexy soundtrack. Feist’s “Metals” will do the trick.

I adapted this recipe from the Fry’s Cocoa recipe found here:

I decided to jazz this recipe up a little though, so my recipe looks like this:
1 1/3 cups flour
            1 teaspoon baking powder
            1/2 teaspoon fleur de sel
            1 cup butter
            1 cup Fry’s cocoa
            2 cups sugar
               1 teaspoon chili powder
            4 eggs
            1 1/2 teaspoons vanilla

Start by preheating the oven to 350° and grease your baking pan. I used a pan that is actually for little tarts. Then melt your butter in a large saucepan. While that melts, mix your flour, baking powder and fleur de sel together. When the butter is melted, remove from heat and blend in the cocoa powder and chili. When that is blended, add the eggs, vanilla and sugar to the butter. Finally, blend the dry ingredients.

Pour the batter into the pan and bake for 30-35 minutes, and then allow to cool.  You could ice these brownies, but I opted for a sprinkling of icing sugar instead. This is primarily for the reason that I think it’s pretty. And at the end of the day, I find that to be a pretty important quality in my desserts. 


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