Phrases I definitely, absolutely, 100% did say during the baking of these Brownies
(or How to Stay Optimistic in Face of Potential Brownie Disaster):
1. 'I'm so pleased I have all the ingredients and don't have to make multiple separate trips to the overpriced corner shop in my slippers every ten minutes'
2. 'I do love it when I beat my not-quite-softened-enough butter and it splatters all round the entire kitchen and most of the living room. Removing congealed butter from the ceiling is such a satisfying job'
3. 'Of course experimentation is vital for Brownie advancement. Even when I have the best ever Brownie recipe and up until this moment of madness altering the recipe would have been absolute sacrilege, its still very important, and certainly not remotely foolish to experiment'
4. 'I'm sure half an hour of nervous pacing up and down infront of a hot oven, wringing the teatowel in despair, is equivalent of a thirty minute gym session'
5. 'Hey, A, if everyone gets drunk on Sangria no one will notice the unexpected and not entirely welcome Aero bubble effect on top of the Brownies right?'
Mint Chocolate Chip Brownies
(inspired by Nigel Slater and Dan Lepard, whose original recipes can be found here and here)
- By inserting the mint chocolate pieces at the end, they should more or less retain their shape through the cooking resulting in little explosions of chocolatey mint as you munch your way through the Brownies. Brownies plural because you will need to have more than one. 'tis the law.
- I only added a teaspoon of peppermint which added a subtle minty taste, but do add a little more if you wish for more of a kick
- Allow to cool before cutting into squares. In 2-3 days, stored in an airtight container they'll still taste good
- They weren't an absolute disaster but three jugs of Sangria really help the enjoyment of these.