As far as I’m concerned a brownie can’t be too dense. These certainly are. They couldn’t add up 2+2. They probably couldn’t even spell brownie if you asked them. That’s the sort of dense that we’re dealing with here.
They are more than fudgy, they are almost truffly in fact. They remind me of those old-school rum truffle recipes that used madeira cake crumbs. If you like lighter, more cakey brownies these probably aren’t for you…
You can use whichever tipple takes your fancy in these, although if you opt for something very sweet like Cointreau you may want to use a really cocoa-heavy chocolate, 70% or higher, to balance it out.
The spices are optional but I do recommend them if you are using dark rum, they are quite subtle but complement the flavours really well. The chunks of things are also optional but I like to add a bit of texture.
Makes 9 squares
50g good quality dark chocolate
200g white sugar
35g soft light brown sugar
1 tsp vanilla paste
50ml booze (rum, whisky, brandy etc…) plus 1 tbsp for finishing
1/4 tsp salt
175g plain flour
25g cocoa powder
1/2 tsp ground cinnamon (optional)
1/4 tsp ground ginger (optional)
extra chocolate chips/chopped nuts/crystalized ginger (optional)
Pre-heat your oven to 180°c and line a 9″x 9″ tin with baking parchment.
Using a large saucepan melt together the butter, sugars, chocolate, booze (50ml), vanilla and salt over a gentle heat. Once you have heavenly smelling syrupy goo set it aside to cool a little. (If it’s too hot then you’ll get chocolatey scrambled eggs when you add them)
Lightly beat the eggs before adding them to the chocolate mixture. Stir well to blend it all together. Sift in the flour, cocoa powder and spices (if using) and stir it all together until the dry ingredients are completely incorporated. Fold through any additions and embellishments that you may be using.
Resist the urge to just eat the mixture there and then and pour it into the prepared tin. Bake for 20-25 minutes. If you like your brownies cold then cook them for a little longer.
As soon as you take the tin out of the oven sprinkle over the final tablespoon of booze. This will probably make the surface blister a little but don’t worry about it.
Leave the brownies to cool in the tin before you attempt to remove and cut them. Re-heat for five minutes or so before serving for the best texture, they’ll go a lot more gooey, which can only be a good thing right?
Dust the squares with icing sugar before serving.