My dear friends Nicki and Iain got married this weekend and it was a beautiful and very happy day.
Nicki originally wanted little bags of macaroons as the wedding favours and I offered to make some of them (with the groom’s mum making the rest). After 3 failed attempts where my macaroons didn’t rise, burnt and turned to cookies, i admitted defeat and asked Nicki if i could make something else. She asked for brownies and i thought i would share the recipe with you as i know it by heart (i made 8 practise batches and then 4 batches for the day) and received some lovely compliments, both from wedding guests and also those volunteers i had to test taste them – obviously Elix was chief taster but the girls also tried them when i took a batch to Carly’s birthday party and anyone who came to the house was force-fed some!
The recipe i used was Peyton & Byrne’s from the book British Baking and is below :
(Makes 12 standard size pieces and 25 bite-size pieces)
300g dark chocolate
100g unsalted butter
Pinch of salt
50g light brown sugar
100g caster sugar
1tsp vanilla essence
100g plain flour
100g chopped walnuts
Melt the butter, salt and chocolate in a double boiler until silky, smooth and shiny. Meanwhile whisk the sugars, vanilla and eggs together until all incorporated.
Mix the melted chocolate into the sugar mix and whisk again until all mixed together.
Gently add in the flour and walnuts (i use the paddle attachment on a very slow speed) until all flour has disappeared and the brownie mix is gooey and rich.
Pour into a lined tin (i use a 20cm x 20cm) and bake in pre-heated oven for 25 minutes at 180 degrees. I take the brownies out when they are still a little gooey in the middle as they continue to cook as they cool and also to retain moisture and avoid them taking on a more biscuit-like texture.