Reader, for two glorious years I indulged in the frivolity of a teenage crush. I had the good fortune to be in the top sets at school, which afforded me time with Mr Woods, the English teacher. ‘Twixt Julius Ceasar and Jane Eyre, I delighted in his “olive face, square, massive brow, broad and jetty eyebrows“. He was my own Mr Rochester. His smouldering moodiness and infrequent smile pervaded my 15-year-old heart. “He made me fall in love with him without even looking at me“. Alas, it was an unrequited love. Three years past when I met my true love, and I married him.
For romantics, chocolate is the only way to wallow in the loss of what was never meant to be. Transcend, my friend, into the delight of my chocolate brownies.
140g (5oz) unsalted butter * 255g (9oz) caster sugar * 55g (2oz) cocoa powder * ¼ tsp salt * 1 tsp vanilla extract * 2 eggs, lightly beaten * 140g (5oz) self-raising flour * icing sugar, for dusting
Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8 inch square cake tin. Combine the butter, caster sugar, cocoa powder and salt in a bowl and cream together. Stir in the vanilla extract and eggs. Add the flour a little at a time. Put the mixture into the cake tin and bake for 20 minutes until risen.
Turn out and leave to cool on a wired rack. Dust icing sugar over the top, cut into squares and serve.
I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.
This recipe comes from the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.