Supremely Chewy, Fudgy, Chocolate Brownies (The Old Reliable)

I wasn't originally going to post this recipe, because in all honesty who doesn't have 145 different brownie recipes bookmarked? (I may have a minor crush on this homely dessert) I've tried my fair share of brownie recipes, and then somebody elses share, and probably some other dude's share too. I have an appreciation for the over top, heart-stopping (almost literally), multi-faceted brownies that almost make you sugar-drunk merely by looking at them. BUT. Time and time again I find myself coming back to this recipe, the old reliable, my never fail. It's a brownie recipe delicious in it's pure simplicity. No frills, honest to goodness chocolate and it's all the better for it. As such, you absolutely must use the best chocolate you can get your brownie-loving hands on, no ifs, buts or maybes.

This recipe is an adaptation of a David Lebovitz recipe. Let me be upfront and say I adore this man's recipes like they were my own little recipe nephews and recipe nieces. I've made a good chunk of his creations and the only time I've been let down was when I wandered off the path and didn't follow the directions provided.

If you have your heart set on amping it up, mix-ins I'd recommend are: roasted hazelnuts, cherries, raspberries, chocolate-coated coffee beans or swirl in some home made caramel sauce before baking.

I'll warn you now, these are rich. Correction, these are super rich. They're claggy and dense with a film of chewiness on the outside. There's nothing cakey or timid about these bad boys. Serve them in small portions. And, if you've dirtied all your dishes from 'food blog baking', feel free to eat them straight off the baking paper they were cooked on. No judgement here my friend.

Supremely Chewy, Fudgy, Chocolate Brownies

Recipe adapted from David Lebovitz's 'Robert's Absolute Best Brownies', Ready for Dessert, p. 196

Prep time: 10-15 minutes
Cook time: 30 minutes
Yield: Serves 9-12

Ingredients

• 85g butter
• 35g very good quality milk chocolate (I used Whittaker's 33% Cocoa Creamy Milk)
• 190g very good quality dark chocolate (I used Whittaker's 72% Dark Ghana)
• 150g caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee (you won't taste it but it'll add depth)
• 2 large eggs, at room temperature
• 35g plain flour

Cooking Directions

1. Preheat your oven to 180C. Generously grease an 8 inch square cake tin, line with baking paper and set aside.
2. In a medium saucepan melt the butter, take off the heat and add the chocolate. Stir until the chocolate's completely dissolved.
3. Add the sugar, vanilla and coffee. Stir until combined. In a small bowl whisk the eggs then stir these into the chocolate mix.
4. Add the flour and stir like crazy for 1 full minute. Do not skip this step or count quickly, the brownie gods are watching and they will smite you.
5. Once the batter is no longer grainy but is instead glossy and silky pour it into the prepared cake tin. Bake for approximately 30 minutes or until the center is just set (I baked mine for 20 minutes and they were mega fudgy).
6. Let them cool in the tin completely before you attempt to remove them. In order to cut them neatly I fridged them for about an hour so they were quite solid and easily sliced. Make sure they come to room temperature before devouring them. Enjoy!

A Valentine's Recipe: Strawberries & Cream Stuffed French Toast With Nutella Fudge Sauce

So, I hear Valentine's Day is fast approaching. Personally I don't tend to make a big fuss, for me it's an excuse to indulge in good food, good wine and great company. Sometimes my husband and I exchange small gifts but this year we're just focusing on having a relaxing and enjoyable day together, no gifts required. I'm one of those people that are a nightmare to buy for. I always prefer experiences over objects. I'd much rather go on a picnic than get a new bracelet.

This year we'll be heading to the beach as a family, having a simple home made lunch, maybe a park visit for the kiddo, followed by a bottle or two of fancy vino for us and take away from our favourite restaurant for dinner. As laid back as I am about this holiday there is one thing I think is absolutely crucial on Valentine's Day, breakfast in bed. In motherhood it is a rare and sacred occasion and as such I've come up with something a little bit special and a little bit decadent.

I've combined a few elements here which I think work wonderfully together. Thick cut french toast, fresh strawberry and cream cheese filling, smothered in a Nutella fudge sauce. Use the best quality ingredients you can find and you're sure to have an amazing bed-feast!

So, what's on your Valentine's menu this year? And, do you have some grandiose romantic plans in the works?

Strawberries & Cream Stuffed French Toast With Nutella Fudge Sauce

An original recipe by A Rhubarb Rhapsody

Prep time: 30 Minutes

Cook time: 20 Minutes

Yield: Serves 2

Ingredients

• 4 slices of thick-cut, day old bread (I used ciabatta)
• 1 tablespoon sugar
• 1 cup milk
• 2 eggs
• 1 tablespoon plain flour

• 125g/4.4oz cream cheese (about half a package of Philadelphia cream cheese)
• 125g/4.4oz fresh strawberries
• 1/4 cup icing/superfine sugar
• 1 teaspoon vanilla extract

• 1/2 cup Nutella
• 1/4 cup cream

• butter for frying

Cooking Directions
1. In a mixing bowl whisk together the milk, flour, 1 tablespoon of sugar and the eggs. Set aside.

2. Roughly chop the cream cheese and place it in your food processor along with the vanilla extract. Sift the superfine sugar over the top. Blend until smooth.

3. Behead the strawberries and stick them in the food processor too. Blitz it until combined but leave some strawberry chunks!

4. Thickly spread the strawberry mixture onto one piece of bread, top with another piece of bread and repeat so you have two sandwiches.

5. Pour your egg and milk mixture into a deep sided dish (I used a pie dish). Place the sandwiches in the egg mixture and let them soak for 5-10minutes, turn and soak the other side for 5-10minutes too.

6. Get out a large heavy bottomed frying pan (skillet), and melt a knob of butter over low-medium heat.

Ridiculously good market fresh butter.

7. Place your eggy sandwiches in the frying pan, cooking for about 5 minutes each side or until lightly browned and cooked through. While these are cooking, make the Nutella fudge sauce.

8. To make the Nutella sauce, place the Nutella and cream in a small saucepan and heat over low heat, stirring constantly until combined and hot.

Serve french toast with freshly cut strawberries, a sprinkling of superfine sugar and a hefty dousing of Nutella fudge sauce! Enjoy!