I know, I know… I am not big on spending time in the kitchen. I’m better at consuming whatever comes out of it, rather than standing in there creating things myself.
However, one thing that I have enjoyed over the years is baking. I don’t do much of it lately, but this was inspiring… I found a cool chocolate truffle brownies recipe and this was so beautiful, I had to share with you Maybe my family will get a chance to have some of these for an upcoming gathering… if a) I ever find myself IN a kitchen and b) if I do, I don’t devour them all myself, first!
Chocolate Truffle Brownies Recipe (with a hint of sea salt)
- 200g/7oz Divine Dark Chocolate
- 150g/5oz butter
- 225g/8oz caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (or orange juice)
- 2 large eggs
- 1 extra egg yolk
- 75b/3oz plain white flour
- A good pinch of sea salt
- Icing sugar for dusting stars (optional)
- Pre-heat oven to 180C/350F/gas 4. Line the base of a 20cm/8in square tin with baking/greaseproof paper. I like to use a loose based tin for easy removal.
- Sit a heat-proof bowl into the top of a pan of gently simmering water – checking that the base is higher than the water.
- Break the chocolate into bits. Tip it into the bowl with the bits of butter. Leave the two to melt slowly, without stirring.
- Remove from the heat and stir till smooth.
- Beat the sugar, vanilla and rum (or orange juice) into the chocolate. Whisk the beaten eggs in vigorously.
- Add the sifted flour and salt. Beat thoroughly. Tip the truffle mix into the tin. Shuffle it a bit so the mix spreads evenly.
- Cook for 30-35 minutes. Test by sticking a cocktail stick or wooden skewer into the truffle. It should come out just a bit sticky.
- Remove when done. Cool in the tin. After 10 minutes mark it up into bars, using a sharp knife. I divide it into 4 each way to make 16 brownies.
- When completely cold, run a blunt knife around the outside of the tin. Turn it upside down onto a rack, tap it to release one big brownie slab. Peel away the paper and invert again. Use a sharp knife to cut into the marked bars.
- Leave them plain or cut a star shaped template on a bit of card that’s bigger than your individual brownie. Hold it over the cake and dust with icing sugar.
- Serve these after Christmas Lunch, box them up for presents, make them up for Christmas Fairs or just dive in and enjoy when you want!