Snow Flecked Brownie

You haven’t had a brownie until you have had a snow flecked brownie. I first made this using Nigella Lawson’s recipe and I swear my life was changed at the very instant I put a piece in my mouth, it was like a revelation! I cannot find enough words to express my adoration for this recipe and to Nigella! I have altered some things, after all I believe in being creative and tweaking things if it works for you. These brownies are rich, chocolatey, decadent, and silky smooth. Forget those spongy brownies, this recipe is the way forward!

• Preheat the oven to 180C
• Melt the butter and dark chocolate in a pan over a slow heat or on a water bath
• When melted allow to cool for a few minutes
• Beat the eggs and sugar together in another bowl, together with the vanilla, until the sugar dissolves in the eggs
• Add the melted chocolate and slowly mix together until combines
• Sieve the flower and salt into the mixture. This is quite important as you can fold in the flour to combine, it will keep it light and fluffy and will prevent any clumping of the flour.
• Fold in the white chocolate chips.
• Grease a 20cm by 20cm tray and line with parchment paper
• Pour the mixture, and bake in the oven at 180C for 25 minutes
• The top should look solid, it may have even cracked and lightened in colour, but that is OK.
• Allow to cool in the tray for about 15 minutes and then remove from the tray and allow to cool on a wire rack
• Once cooled completely remove the parchment paper, cut into 12 pieces
• Dust with icing sugar to serve and enjoy!

There are a few variations I made to the original recipe. I have used just 70 per cent cocoa solids chocolate before, and the result was great, but by using 50 per cent cocoa solids it will have a little more sweetness, which for me is preferable. The proportions are down to personal preference, use your own criteria.

In the past I have used coffee instead of vanilla. You can dissolve 1 teaspoon of good instant coffee in a tablespoon of water. Both coffee and vanilla act as enhancers of chocolate flavour and both work just as well. Again, use whichever you prefer or have handy.

Lastly when I say to add a pinch of salt, it is just that, a pinch! Salt enhances all other flavours and will be imperceptible but use less than a quarter of a teaspoon.

The brownie will harden if kept in a cool environment or the refrigerator. At room temperature it should be soft, gooey and moist inside, almost melting. It can be served warm with some vanilla icecream and raspberry coulis. Divine!