One of the 'joys' of this pregnancy has been an absolute inability to consume chocolate without being violently ill. That is, until now. Thirty-two weeks pregnant and I can now safely eat, and enjoy, chocolate. I think this little bit of background must give you a slight insight into the pure elation that was exploding from my kitchen (and heart) as I created this recipe!
I often cook brownies (using a range of different recipes) and dislike the eggy taste that the majority of them have. Last week, I was very generously given a vintage cookbook from the beautiful mother of a close friend who knew that I would truly appreciate it! This cookbook contained a recipe for brownies that intrigued me - it contained no actual chocolate, just cocoa. I doubted that it would be the brownie of my dreams but gave it a go anyway. And do you know, it wasn't that bad. In fact, it was pretty darn good.
So the recipe that I share with you contains the elements of this darling 'vintage' brownie with elements of other brownie recipes (read: chocolate!) that I love. Given that my husband has just made himself sick, eating three: I'm thinking it's pretty good!
300g good quality dark chocolate, chopped
150g unsalted butter, chopped
330g dark brown sugar
2 tsp vanilla extract
110g plain flour, sifted
140g white chocolate melts, chopped in half
120g sour cream
110g walnuts, roughly chopped
1 tbsp cocoa powder, for dusting
Preheat your oven to 170 degrees celsius and line a 25cm x 25cm slice or cake tin. Melt chocolate and butter, either in the microwave or over a low heat on the stove. Once melted, incorporate the brown sugar and vanilla. Transfer into a mixing bowl and allow to cool for 10 minutes. Add the eggs, mixing well after each addition. Then stir in plain flour before adding sour cream. Fold the white chocolate and walnuts through the batter. Pour into your lined tray and use a spatula to spread and level. Bake for 50 minutes.