I was banned from wearing white clothes at one point as a child. Now that I’m all grown up and can make my own decisions I just wear a bib when I wear white clothes.
And it wasn’t just chocolate. My grandparents told me of the story of when I was about 2 years old at a pizza restaurant where I was all nicely dressed up. The pizza came, and, I wasn’t even civilized enough to use my hands, I just dropped my face into the pizza and ate away. See, back in those days it was cute, now when I do that it’s just gross.
Moving on, a few months ago I bought a kilo of cocoa from Amazon and I’m struggling to use it up. I’m not very good with weight and sizes – it’s all so abstract to me if it’s not in front of me. Thus instead of baking chocolate goodies with melted chocolate as I usually do, I’m just trying to use up my cocoa. This is an excellent recipe from Bon Appetit. Simple and delicious and customizable of course. Instead of an afternoon treat, cut them up into really tiny squares and they make a good sweet canape.
Recipe from Bon Appetit
1 stick (113g) unsalted butter
1 1/4 cup (250g) sugar
3/4 cup (100g) cocoa powder
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
1/3 cup (45g) flour
Preheat oven to 325F/160C. Line a 8x8x2″ baking dish with baking paper and leave an overhang.
Melt the butter in a pan over medium heat and leave to cool slightly.
Whisk the sugar, cocoa and salt together in a medium bowl and whisk in the butter. Then add the vanilla and whisk in one egg at a time, beating vigorously to make sure they are fully incorporated. Stir in the flour gently just until combined.
Pour the batter into the prepared pan, smooth top and bake for about 30 minutes or until a toothpick inserted into the center comes out clean
Leave to cool and cut into squares
Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.