I am going to say straight away that there isn’t anything magical or revolutionary about this method for making brownies. If you want that, try here.
A few weeks ago I was wandering around the supermarket minding my own business (i.e. silently judging other people’s shopping) when I spied something I’d never seen before: Mortimer Chocolate Company Pure Dark Chocolate Powder.
Feeling somewhat cocky – and attracted by the ‘free’ recipe on the back – I tossed it into my own trolley and off I went, thinking of chocolate brownie goodness (and also – “sustainably sourced”), although I wasn’t entirely sure of the difference between ‘chocolate powder’ and the normal ‘cocoa powder’ I already have at home, but it did seem to have different (i.e. fewer) ingredients than the ‘hot chocolate drink powder’ so that was a good thing (hot chocolate drink powder does not happy chocolate baking make).
Mortimer Chocolate’s website offers information about the company (as you’d expect), products (four different chocolate powders from Ecuador, South America, Ghana and West Africa, as well as white ‘couverture’ powder – which is basically white chocolate but as it doesn’t contain dairy EU regulations mean it can’t be sold as such, and an oil-free mixture for chocolate fountains and fondues!) and recipes for both sweet and savoury dishes.
And the result? I’m not going to lie to you – they were good brownies.
- 100g Mortimer Chocolate Powder
- 125 g butter
- 200g caster sugar
- 75g plain flour
- 2 eggs
- Preheat oven to 180C and line a 9″ (23cm) square tin
- Melt butter over low heat and whisk in chocolate powder until combined.
- In a bowl, beat together eggs and sugar.
- Stir in melted chocolate.
- Sieve in the flour and beat until smooth.
- Pour mixture into the lined tin.