Credit: Lauren Mclean
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The Brownie Diaries: 3 brownie recipes that will have you covered for every occasion
4 years ago
3 min read
Brownies are always a good idea. These three recipes will see you through any and every occasion.
There’s something about a brownie that makes it the ultimate bake. For one thing, if you’re craving chocolate, it will always sate your appetite: gooey, rich and fudgy, brownies are both decadent and suitable to make (and eat) on any given day. Going beyond the humble cookie, but not being quite as ambitious as a full-on cake, they’re ideal for any and every occasion.
Credit: Bloomsbury Absolute
And it seems that food writer Leah Hyslop feels exactly the same way – even going so far as to dedicate an entire cookbook to the much-loved bake: The Brownie Diaries. Filled with over 50 tempting recipes, it’s quite clear that Hyslop’s love for brownies runs deep, with the introduction to the book reading: “Whatever your problem in life, a brownie is the solution.” While things aren’t always quite that cut and dry, we have to agree that life with brownies is most definitely sweeter than life without.
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As she explains, there is so much more to the world of brownies (and blondies, for that matter) than first meets the eye. You can frost them, stud them with nuts, fill them with caramel or turn them vegan – whatever you do, they’re always good.
The beauty of brownies also lies in how simple they are to make – you don’t need to be the next winner of GBBO to nail the bake, with limited equipment and a handful of staple ingredients the only items required to be well on your way to chocolate heaven.
That’s why we’ve selected three temptingly good recipes from the book to suit every occasion. After all, who wouldn’t want a stash of chocolatey goodness ready in the kitchen? Whether it’s heartbreak, a tough day at work or the 3pm slump, these recipes have you covered.
We’ve all heard of Netflix and chill, but how about Netflix and chilli? Featuring an unexpected combination of popcorn, ginger and chilli, why not pair your next streaming marathon with these unusual brownies.
There’s always a time in life when only chocolate will do. It could be first thing in the morning, late at night or slap bang in the middle of the work day – whenever it may be, it’s a call that needs answering. So what could be better than Leah’s emergency brownie? Just the thing to make when cravings strike but your cupboards are depressingly bare. Making just enough for one, this microwave mug cake will cure all woes.
Finally, we don’t need much persuasion when it comes to spoiling ourselves, so when a brownie exclaims we must, who are we to argue? Filled with salted caramel sauce and a whole Lindor truffle in every bite, Leah’s spoil yourself brownies are calling out to be made. And there’s no guarantee there’ll be any left for sharing.
Netflix & chilli brownies: Popcorn, ginger, a touch of chilli
Leah says: “A brownie is foolproof date food. Nearly everyone likes them; they show you’ve made an effort, but in a casual ‘Oh I just whipped up these up while wearing matching underwear’ kind of way; and an unusual flavour plants the seed that you’re interesting enough to see again. Most importantly, they’re ideal for sharing on the sofa. As befits a tool of seduction, these are graduates of the decadently fudgy school of brownie, but I’ve turned up the heat with ginger and chilli and added popcorn for a movie night feel. Ancho chilli brings a gentle, fruity heat, but you can use normal chilli (just use half as much) or leave it out.”
Ingredients
- 200g unsalted butter, chopped into rough cubes, plus extra for greasing
- 200g dark chocolate (around 70% cocoa solids), roughly broken into pieces
- 150g caster sugar
- 150g light muscovado sugar
- 80g crunchy toffee popcorn, such as Butterkist
- 3 large eggs, lightly beaten
- 60g plain flour
- 60g cocoa powder
- 1 tsp ancho chilli flakes
- ¼ tsp salt
- 60g stem ginger, chopped, plus 1 tbsp syrup from the jar
- ½ small red chilli, deseeded and finely chopped, to garnish (optional)
Method
Preheat the oven to 180°C/160°C Fan. Grease a 20cm square tin with a little butter and line with baking parchment.
Put the butter and chocolate in a medium saucepan and place over a low heat. Cook, stirring, until smooth and melted. Take off the heat, add the sugars and stir until smooth. Set aside and let cool for at least five minutes.
Meanwhile, put the popcorn into a plastic bag, and bash roughly with the end of a rolling pin, so you have some bigger and some smaller chunks.*
Add the eggs to the chocolate mix and stir until glossy and combined. Sift over the flour, cocoa powder and salt, add the chilli flakes, and gently fold together. Fold in the stem ginger and syrup and most of the popcorn.
Transfer the mixture to the prepared tin. Scatter the remaining popcorn on top, pressing them into the batter slightly. Bake for 45–50 minutes (cover with foil after 20 minutes if it looks like the popcorn is catching), until set on top and there’s no movement; a skewer inserted will still come out rather wet. Leave the brownies cool before slicing. Scatter over the red chilli before serving, if liked. Offer to your date with ice cream and a smile.
* It’s quite therapeutic to picture an ex as you smash.
Emergency brownie: Brownie for one, in a mug
Leah says: “Grab a mug and set destination to the microwave. This is guaranteed to deliver an intense chocolatey hit in two minutes flat, using only store cupboard items. Make sure to use a microwave mug without any metallic decorations, like a gold or silver trim, as this will spark an emergency of a different variety.”
Ingredients
- 3 tbsp self-raising flour
- 2½ tbsp caster sugar
- 1½ tbsp cocoa powder
- 1 tbsp melted butter or vegetable oil
- 4 tbsp milk (ideally whole)
- handful of milk chocolate chips
Method
Put all the ingredients in a large mug, except the chocolate chips. Stir together until you have something resembling a batter, making sure to scrape down the sides of the mug. Stir in the chocolate chips.
Microwave until set on top – this usually takes between one minute and one minute 30 seconds. (Microwaves vary in power, so it’s best to cook this for one minute, check, then blast again in 30-second increments if needed.) Enjoy in pyjamas on the sofa, perhaps with a scoop of ice cream on top.
Spoil yourself brownies: Salted caramel, truffles
Leah says: “With a gooey caramel centre and a whole truffle in every square, I’ll admit this is a slightly ridiculous concoction, but sometimes life calls for indulgence. If you can’t find salted caramel, a tin of old-fashioned Carnation caramel comes to the rescue; just stir in sea salt to taste.”
Ingredients
- 250g salted caramel sauce, plus extra to drizzle if liked
- 9 large chocolate truffles (I used Lindor)
- 150g unsalted butter, chopped into rough cubes, plus extra for greasing
- 200g dark chocolate (around 70% cocoa solids), roughly broken into pieces
- 250g golden caster sugar
- 3 large eggs, lightly beaten
- 100g plain flour
Method
At least two hours before you want to make these brownies, put the caramel and truffles in the fridge.
Preheat the oven to 180°C/160°C Fan. Grease a 20cm square tin with a little butter and line with baking parchment.
Put the butter and chocolate in a medium saucepan over a low heat, stirring now and again, until melted together. Stir in the sugar, then take off the heat. Leave to cool for 10 minutes or so, until warm to the touch rather than hot.
Add the eggs and mix in thoroughly. Sift over the flour and gently fold in.
Transfer half the mixture to the prepared tin and smooth it out to make an even layer. Use a teaspoon to evenly dollop over the caramel (you should get around 16 splodges). Add the rest of the brownie batter, so it completely covers the caramel.
Bake for 30–35 minutes, until set on top; a little wobble when you shake the tin is nothing to worry about. Let it cool in the tin for a few hours, then gently push the truffles into the top, in three rows of three. Divide into nine plump squares; eat luxuriously, perhaps in a dressing gown or bubble bath.
The Brownie Diaries by Leah Hyslop (Bloomsbury Absolute, £14.99) is out on 17 February
Photography: Lauren Mclean
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