|Brownie Love - complete with a molasses sugar and marzipan crust|
Thursday, 24 January 2013
There is nothing I like more than a really good brownie. Well, with the possible exception of macarons. I could happily eat brownies for breakfast, lunch and dinner. And have been known to come closer to achieving that than should be allowed. They need to be dense, moist and fudgey with a slight crispy crust on the top. We are talking about the need for brownie perfection here. It is something of a quest of mine. I am usually disappointed when I buy ready made ones and prefer to make my own. This has meant
eating many, many brownies trying many recipes. One of the few exceptions to the ready made rule are Paul A Young brownies. This man is a chocolate genius and his come very close to being everything a brownie should be for me. Sadly, they are only available in London. Nice excuse for a trip, but not feasible on a regular enough basis. I needed a brownie in my life yesterday so decided to try a Paul A Young recipe that I stumbled across. I tweaked a bit as I only had light brown soft sugar and molasses sugar in the house, and I added extra marzipan chunks to the brownie batter. The gorgeous husband declared them "the best brownie I have ever made". I am having to avoid the kitchen to stop myself from eating anymore today. I'm not sure I'm the 'brownie queen' yet as the mince pie maker claims that crown for himself still, but I'm working on it.