... I couldn't sleep last night... for many reasons but mostly because i'd bought the wrong kind of butter for the brownies I was making for mums birthday... it sounds a bit daft now but I just couldn't lie there any more thinking about the salted butter and how, if I could just teleport to the supermarket to get the unsalted butter everything would be perfect and our day would run really smoothly... I know...
... it's become a tradition that we all go to the beach on mum's birthday and with the British weather the way it's been I was fearing that we just weren't going to make it this year... but as if by magic the sun came out over the weekend with promise of a few days of glorious sunshine and so yes, we actually made it... I cannot begin to describe how wonderful it was to be sitting on a British beach in, what eventually became too hot sun... we had champagne... we had tinned salmon sandwiches... we had tooth-achingly tart/sweet blackcurrant brownies...
on the beach - today!
this is adapted from a Dan Lepard recipe for pecan brownies which i've replaced with blackcurrants which as you can imagine hold a lot of liquid so the cooking times for you may vary... keep checking...
200g dark chocolate
125g unsalted butter
125g light soft brown sugar
100g caster sugar
175g plain flour
1 tablespoon cocoa
- put the chocolate and the butter in a pan and gently melt
- beat the eggs with the sugars until pale then add the chocolate and butter and beat again
- sieve the flour and cocoa powder into the mixture and stir in until fully combined
- add the black currants and stir a couple of times
- pour into a lined brownie tray and bake on 170C for about 35 minutes but check as the currants hold a lot of liquid and it's hard to tell...
i'm entering this into choclette from Chocolate Log Blog's We Should Cocoa bloggers challenge which has the theme of blackcurrants... at first I thought this would be a bit of an annoying challenge but let me tell you ladies and gentlemen, the sweet, sour, chocolatey wonderfulness of these beauties was outstanding.. well done choclette!