The best ever chocolate brownies
My youngest almost-four-year-old twin was hiding in the corner at the Tupperware cupboard yesterday morning (straight after breakfast), her mouth smothered in chocolate – not suspicious at all. She had stolen two chocolate brownies from the freezer, taken a bite and was trying to pack the rest in a lunchbox for school! Can this recipe get a better testimonial than this?! They are actually THE BEST BROWNIES I HAVE EVER EATEN. And let’s face it, brownies can get you so excited and suddenly bring you to tears when the first bite is either too dry or too gooey with no crust and chunky bits. You know what I’m talking about! I borrowed this recipe from my #culinarydiva friend, Alida, who in turn borrowed it from a guy who owns a deli in the Midlands. I made a few upgrades along the way: I use either Lindt Couverture Surfin Piccoli 52% Cocoa or Callibaut 33,6% milk callets for the milk chocolate and Lindt Couverture White Piccoli 36% for the white chocolate. Yes, it’s expensive, but trust me it’s worth it. The store-bought run-of-the-mill chocolate doesn’t melt properly. I quadrupled my last batch (at one stage it looked like a chocolate CSI crime scene in my kitchen!) to make sure I had a decent-sized batch in the freezer (don’t do this, the batter is too big for any normal kitchen equipment!). Make sure that you cut them with no-one around to you get all the off-cuts, because they are so more-ish that they will disappear in no time! Enough said: let’s bake!
