I dedicate this story and this recipe to all the wonderful mistakes in the world…ummmm except for scrunchies, they’re a mistake from the 80′s that I have no time nor dedication for.
Did you know…?
Many of life’s greatest inventions actually came about because their creators made mistakes fatter than your everyday dinosaur with a doughnut addiction…true! (Well it’s all true except for the dinosaur part. Dinosaurs don’t really eat doughnuts, I’m such a liar! They actually eat raspberry jam sandwiches. Sorry about the lie, sometimes I get carried away).
Let’s investigate these serrendipitous mistakes:
1.) Post it notes.
3.) Chocolate Chip Cookies
But yep, it’s true…chocolate chip cookies were a mistake. The lovely Ruth Wakefield, who in 1930 ran the Toll House Inn in Massachusetts, was trying to make an old colonial recipe to serve her guests…the Chocolate Butter Drop Cookie. She’d run out of her usual baker’s chocolate, so cut up a block of Nestle Semi-Sweet chocolate instead, expecting it to melt and disperse through the cookie dough like regular baking chocolate. But nope…instead the choc-chip pieces kept their shape and taaaaa-daaaaa…our first born chocolate chip cookie was brought into the world…A-Men!
4.) Triple J’s Fudgiest Chocolate Brownies in the Solar System
Well let me explain…
Triple J was testing chocolate cookie dough recipes, trying to find the perfect base for her Mumbles and Rumbles’ chocolate cookie range (you can order some here if you live in Melbourne, Australia, World, Solar System). Triple J created a super delicious dough she loved, but the problem was, when rolled into cookies and baked in the oven, it spread too much, creating thin, floppy cookies (mighty delicious but not ideal for selling to lions, gnomes and other customers). So instead of throwing out the dough, Jen put it in a brownie pan and baked it in one big slab and woolah…Triple J’s Fudgiest Chocolate Brownies were born.
RECIPE – Fudgiest Brownie EVERRRRRRR
These brownies are super rich and super fudgy. Whatever you do…do not cut them or remove them while they are still hot or they will just collapse everywhere. After baking my brownies, I let them cool completely in the pan for quite a few hours (or even overnight) before removing and cutting them.
I added some home-made peanut butter chocolate to my brownies, but you could add plain white, milk or dark chocolate if you prefer. Or go crazy…add nuts, chopped up chocolate bars or some berries. It’s your brownie, so make whatever flavour you like =)
- FOR THE PEANUT-BUTTER CHOCOLATE
- 100g white chocolate
- 100g peanut butter (chunky or smooth…it’s up to you)
- FOR THE BROWNIE
- 224g dark (semi-sweet) chocolate
- 52g butter
- 110g plain flour
- 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 150g brown sugar
- 1 tsp vanilla extract
- MAKE THE PEANUT BUTTER CHOCOLATE – Line a baking tin with some baking paper.
- Place your chocolate and peanut butter in a microwave safe bowl and place in the microwave for 1 minute. Remove and stir. Microwave the mixture in 10-20 second bursts, stirring after each interval, until all the chocolate is melted and the two ingredients have combined.
- Pour the mixture onto your baking paper and smooth out with a spatula until half a centimetre (5ml) thick.
- Place your chocolate in the freezer to set.
- MAKE THE BROWNIE (preheat oven to 180 degrees celcius (350F) – While your chocolate is setting, grease a baking tray that is at least 20x30cm and 3cm deep. Line with baking paper, making sure the paper hangs over the edges. This will create paper handles, helping you easily remove the brownie from the tin once baked and cooled.
- Start preparing the brownie. Begin by placing the dark chocolate and butter in a microwave safe bowl. Heat in a microwave for 1 minute. Remove and stir. Microwave the mixture in 10-20 second bursts, stirring after each interval, until all the chocolate is melted and the two ingredients have combined. Resist micorwaving the chocolate longer then 10-20 seconds at a time. If you even slightly burn the chocolate, you will have to throw the whole lot out and start again. Burnt chocolate tastes horrible and is hard to disguise.
- In a separate bowl, whisk together the flour, baking powder and salt.
- In a stand-alone mixer with a paddle attachment (or use a hand-helf electric beater), beat together the eggs, brown sugar and vanilla on high until light and fluffy (about 3 minutes).
- Reduce speed to low and beat in the melter butter and chocolate mixture until just incorporated.
- Still on low speed, add the flour mixture until just combined. Do not over mix.
- Remove the peanut-butter chocolate from the freezer and quickly cut into chunks.
- Using a spoon or spatula, fold the chocolate through the brownie mixture. Remember you don’t have to use the peanut butter chocolate, you can use chocolate of your choice. If you want to add nuts or berries too, this is where you would add them in.
- Pour the mixture into your prepared pan and bake for 15-20 minutes. The brownie is baked when a crust has formed on top. The old, “Invert a skewer to test if the cake is cooked strategy,” will not work in this scenario. We want the interior of our brownie to still be moist and undercooked…that’s what makes it so fudgy.
- Leave the brownie to cool completely in the baking pan. When it is cooled, use the baking paper handles to pull the brownie from the pan. Slice into squares and eat.