This chocolate brownie can have a dash of any liquor that takes your fancy.
"Chocolate, used in folk medicine “for fatigue, acute cases of depression, for feelings of displeasure associated with one's work environment, when under stress, and as a mild aphrodisiac, especially for bashful women." – Mary Bulfin
Yield: Makes: 16-20
- 185g/6.5oz butter
- 185g/6.5oz dark chocolate, chopped
- 3 medium eggs
- 275g/10oz unrefined caster sugar
- 200g/7oz plain flour
- 75g/3oz cocoa
- 100g/4oz white chocolate, roughly chopped
For the topping
- 250g/9oz dark chocolate
- 125ml/4.5oz cream
- Shot of booze, sloe gin, brandy, Tia Maria or liquor of choice
- Preheat oven to 175ºC/350ºF/gas mark 3½.
- Line a 23cm/9 inch square tin with baking parchment.
- Melt butter and chocolate in a bowl over boiling water, stirring to blend. Allow to cool.
- Beat the eggs and sugar together till light and creamy. Fold through the chocolate mixture.
- Sift the flour and cocoa over and combine. Add in white chocolate chunks.
- Transfer the mix to the tin and bake for 30-35 minutes. Allow to cool.
- Meanwhile, for the topping. In a small saucepan, bring the cream almost to the boil and turn off heat. Add chocolate and booze, stirring until melted. Beat with an electric mixer until smooth and spread over the cooled brownies.
TIP: Replace the white chocolate with nuts of choice, such as pistachios or hazelnut.