A while ago, I had the joy of meeting the lovely Nasreens (pluralised because they come as a package and don't let anyone tell you otherwise) from Variant Space. As emerging young female artists, their concept of developing a discourse on identity through art was something I applaud wholeheartedly. As a third generation immigrant British-Bengali-Urban-Female-Muslim, I felt like their personal work and featuring artists were a breath of fresh air for those of us who are constantly referred to with hyphenated terms.
As a token of love and appreciation, I made them what I can only call the best chocolate brownies ever. I'm glad I managed to take photographs before I went over to the gallery because the slices seemed to disappear at an alarming rate...
Servings: 12 slices
Prep+cooking time: 1hr 15mins
Ingredients for the brownies (enough for a 30 x 20cm tin)
- 150g unsalted butter
- 150g brown sugar
- 150g dark chocolate, chopped into chunks
- 100g self raising flour
- 2 tbsp good quality cocoa powder
- 2 tsp vanilla
- 1 tsp salt
- 3 medium eggs
Ingredients for the chocolate ganache
- 50g dark chocolate
- 50ml double cream
1) For the brownies, line a 30 x 20cm baking tray with greaseproof paper and preheat the oven to 160°C/310°f/Gas Mark 2/3.
2) Melt the chocolate and butter in a large bowl over a pan of simmering water.
3) Remove the chocolate mix from the heat. In a mixing bowl, pour the chocolate in with the flour, salt, cocoa powder, sugar and vanilla. Stir thoroughly.
4) Make a well in the centre and add in the eggs. Whisk until the ingredients are well mixed.
5) Pour the mixture into the baking tray and bake for 30 minutes. Be careful not to overbake or you'll end up with dry chocolate brownies! You want the centre to be moist.7
6) While the brownies are baking, melt the chocolate for the ganache. Remove from the heat and stir in cream. The ganache needs to be just thick enough to hold some shape. This is an optional step but it does taste delicious drizzled on top of brownies!
6) Leave to cool for 20 minutes or serve hot with a scoop of icecream.