I'm sure most of you are thinking..."leftover chocolate? Are you crazy?! When does that ever happen? Thank you Phil, rub in my lack of self control!"
Oh, dear reader, I meant nothing of the sort. But if you're anything like me, you might have found yourself over the holidays with chocolate that perhaps wasn't nice enough to eat on its own but could be transformed into something magical via the wonder of brownie batter!
If you're going to have it, make it worth your while. Nothing irritates me more than wasting calories/points/tastebuds/time/money on food that just doesn't satisfy or deliver. And I abhor waste as well. So if that's you too, here you go, you're in luck!
Leftover chocolate brownies
125g unsalted butter
150g caster sugar
80g cacao powder
90g fine '00' flour (the kind you'd use to make pasta)
Pinch of salt
Approximately 100g chocolate-box chocolates
Preheat your oven to 180 C (fan).
Melt the butter, sugar and cacao in a bowl (not plastic!) over a saucepan of simmering water until combined and the butter has melted. It will look gritty, but fear not!
Beat in the eggs one at a time. Then add the flour. Beat well (use an electric mixer if it all gets a bit much!).
Pour into a 20cm square cake or brownie pan and dot the chopped chocolates evenly on top. Bake in the oven for 10-15 minutes. You want a skewer to come out almost clean, but not quite, as you want to keep everything moist. A dry brownie is a miserable thing. You may need to bake for a little longer if your oven is a little cooler than mine.
Allow to cool and then devour, marvelling at your genius!
* Full disclosure: I made these in January after the chocolate coma that is (usually) Christmas. Any chocolate you want to use up will work well!