Now who does not like a Chocolate Brownie? Well actually for many years I didn’t. It seemed like a lovely morceau of chocolat spoilt by the addition of sponge.
Then two things happened but not necessarily in this order.
The first was that I tipped myself out of a canoe into the River Vezere to the horror of Mon Mari and the très amusement of the Belle Parisians en Vacance. Instead of the dried out river being 18 inches deep, at that point it was 5 feet deep and I was submerged up to my neck.
The second event was that in the very luxurious French countryside village of Tremolat and in urgent need of a chocolate rush I discovered the most indulgently divine Pâtisserie. Every confection was as tempting as the next but as any girl of note will tell – it was chocolate or nothing. So, in the ultimate compromise, I selected un (yes, it appears to be masculine which is entirely bizarre) Brownie au Chocolat.
Well as I immersed myself in one of the ultimately delicious eating experiences I have indulged in to date, I could have been in a Haagen-Dazs advert!
In my quest to equal the pleasure of the Tremolat Brownie I have tasted many English offerings but none have matched that Felicitous French Fancy.
Then, in a quest for sugar free or natural sugar sweet treats Mon Mari came across a recipe for Chocolate Brownies which is not only delicious, it also packs a healthy surprise.
The original recipe can be found here
This is the Darker, Edgier recipe:-
1 Large Egg
3 Fluid ounces of oil. The original recipe suggests coconut oil. Mon Mari used cold pressed organic sunflower oil
3 Fluid ounces of maple syrup, honey or other natural sweetener. (100gm of blitzed dried dates adds natural sweetness – and has other dark benefits too!)
1 Tsp pure vanilla extract
50 gm Cacao or dark chocolate powder (not drinking chocolate which is packed with sugar)
1 ½ tsp bicarbonate of soda
½ tsp Salt
100 gm Organic whole wheat or spelt flour.
100 gm Dried mixed fruit (including cranberries)
½ tsp Mixed Spice
½ tsp Cinnamon
Pinch of Chilli Powder
3 squares of 100% dark chocolate grated within a fraction of your fingers
1 Large Courgette shredded using a medium grater and gently squeezed to remove most but not all of the liquid
The Mechanics:-
Heat : 190 °C for fan oven. Convert to adjust for your own machine.
1 Mix egg, oil, maple syrup honey or other natural sweetness and vanilla in a large bowl.
2 Add Cacao or Chocolate Powder, Bicarbonate, salt, Mixed Spice, Cinnamon, Chilli Powder and stir until well mixed.
3 Add the courgette and mixed fruit and stir.
4 Add the flour and mix gently
Pour the mixture into an 8 x 10 tray lined with unbleached baking paper (not the non-stick silicone impregnated stuff)
Cook for 25 – 28 minutes depending on your own machine. The centre should be barely ‘jiggly’ and a skewer should come out barely clean
The toughest part of this recipe starts here. Once cooked, you have to let the brownie cool. For the best experience, the brownies are best left overnight. Can you wait?
So here is our top tip. Cut your baked deliciousness into squares. Each eat one today and freeze the rest.
The frozen squares defrost really quickly and have an unctuous fugginess that is irresistible. Great with fruit, cream, ice cream or go naked!
Claudia Bow 