23 December 2013

Fully loaded brownies with chocolate fudge blanket icing

Tis' the season to be jolly. And what do you need to be jolly? Chocolate. Lots & lots of it.

Sometimes, life just needs a shed load of chocolate. Amen.



These little fella's will lift you out of the rainy, lethargic slumped out mess you've become as a result of the recent blustery rain showers. Downright unacceptable behaviour from the weather, I must say. 

Coco thoroughly agrees...he was not a happy gentleman this morning as he beheld the water bouncing at the windows. The poor chap knew his lead would not be making an appearance today.



Back to the case in hand. 



I have for you a wonderfully gluttonous brownie recipe, perfect for your Christmas snack munchies & most certainly fit to distract you from the wailing winds outside. 
They're fully loaded, not an inch hesitant or shy & they certainly know their way around satisfying a girl with their rich flavour. 



Forget the wind outside. These veritable hunks will blow you away & deliver some seductive, memorable moments of pure unadulterated pleasure on your tongue. 

Chocolate Chunk Brownies with Fudge Blanket Icing:

Brownies:
100g self-raising flour
50g coco powder (make sure it's for baking, not drinking!)
225g golden caster sugar
1 tsp vanilla extract
2 eggs
100g stalk margarine
100g chocolate chunks

Chocolate blanket icing:
300g icing sugar
40g coco powder
100g stalk margarine
25ml milk

Pop your oven onto 180°C to warm up & get all toasty, ready to bake & sunkiss your dashing brownie slabs.

Grab yourself a rectangle shaped baking dish, butter it up & line it with some greaseproof paper.




Don't feel obliged to pack all your ingredients into the lined dish like so...this was simply an attempt at being arty & original. Impressed?

Begin by measuring out 225g golden caster sugar & sling it into a bowl. Plop your two eggs on top & give it a quick whizz with a whisk.








Once you've got yourself a smooth & silky golden mixture, snatch up your stalk margarine & measure out 100g. Get your fingers into the mix & ripping it into small random chunks, drop them into the sugary egg mix.





Now measure up the rest of your dry ingredients & sieve your flour & coco powder into the bowl. 
Don't forget to add a cheeky lick of vanilla extract whilst you're at it...





It's time to crack out the whisk & whip everything up into one mighty fine rich & goopy waterfall of goodness.





Let's just take a moment to revel in that magnificent pile of chocolatey indulgence...absolute pure filth. 



If you thought that was all I was going to offer on the chocolate front then you're in for a charming ol' surprise mis amigos. 

Remember the chocolate chips? Find your pack of chunks & pour the whole entire bag into your thick, creamy mousse. Yes, you heard me. No shame here. 

There's nothing better than munching your way through a squishy fudge mountain of delight only to be scrumptiously surprised by a playful chunk of chocolate love.



Fold the little beauties into the mix...



So now it's time to pour your first-class batter into your pre-lined dish, smooth it out into the corners using a spatula & proceed to feel smug & its' pure glory. 

Who knew you could whip up something so mischievous in such a cinderella flash?!



Chuck it into the oven to bronze into a wanton lil' beauty & after 25 minutes, pull it out to chill & cool off, ready to be dressed in some big, bold frosted buttercream. 





It's time to get the gloriously sticky, sweet frosting party crack-a-lackin'!

Measure out your icing sugar, coco powder & margarine & throw it all into a bowl. Give it a pinch of vanilla extract & begin mixing it all together. I can assure you that you'll find yourself with some rather lovely bicep muscles making an appearance...





Then measure out 25ml milk & gradually add it to the mix until you get the consistency you want..you may not need all of this so the best advice I can give is give it your best judgement. 



You want the buttercream to be smooth enough so it's easy peasy to spread across the brownies but not too wet that it'll slip on down past the edges & miss the main show!





Once you've got your frosted buttercream juuuust right, scoop it out & dump it straight onto your brownie slab. 
There's no prizes for being all dainty & neat so don't worry your pretty lil' heads at trying to make this a masterpiece.



Grab your spatula or knife & smooth it out so that the frosting covers the entire surface like so...



With your knife, cut up your brownie tile into bite-sized pieces. The size depends on who they're for really..are they being dished up at a girly dinner party or are they for some rough tough gentlemen football break munchies? 

Either way, my mantra is always the bigger the better...





A wondrous pairing...a squishy, rich, fudgy, goopy explosion in your mouth laced with some sneaky chunky chunks to get your teeth stuck into.

I strongly advise you to devour them in their entirety & wash it all down with a trunket of merlot. 
If you fancy attempting to make up for some sinful behaviour of fraternising with these playful, d-licious gentlemen, plump for a crisp, cool tipple of sauvignon white...you might just find yourself seeking out a second round of naughty chocolate debacles.

I don't blame you. In fact, I actively encourage it. 
Go on, ignore outside, build a sofa fort, snuggle up & get lost in a sinful daydream of tummy satisfaction.




Chocolatey, buttery & beautifully creamy. How utterly dreamy.
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