Everyone apparently loves a good Brownie. Well, except me it seems. Yes, I’m odd – I wouldn’t care if chocolate didn’t exist and find most Brownies boring, brittle and bland. Plus, they’re not a patch on Blondies!
However, for this week’s Monday Munchies, I’m sharing the one Brownie recipe I love (so far!) – a chewy, gooey version that is kept moist by the addition of raisins and marshmallows. Super quick to make and will keep fresh for well over a week – assuming you can keep your mitts off them!
I’m all for tenuous links to posts and titles though and as I’m trying to stay in the vein of ‘all things Halloween-y’, I thought I’d bring you a little folklore background.
Brownies may be everyone’s go-to traybake, but did you also know it’s the name of a little creature (Kreacher?), traditionally found in tales from Northern England, Scotland and Scandinavia?
Brownies are said to inhabit houses and aid in tasks around the house. However, they do not like to be seen and will only work at night, traditionally in exchange for small gifts of food. Among food, they especially enjoy porridge and honey. They usually abandon the house if their gifts are called payments, or if the owners of the house misuse them. Brownies make their homes in an unused part of the house, often in attics and holes in walls. (Source – Wikipedia)
Yes, Dobby is a Brownie! And so is Noddy’s friend, Big Ears! Plus, not only is Dobby the name given to the Harry Potterverse’s most famous house elf, but it’s also the term used for Brownies in Yorkshire. How can I live here and not know that?
So don’t free the house elves*, eat them – they’re delicious. Definitely much tastier than Harry Potter’s sock…
WHAT YOU’LL NEED:
- 1 willing house elf*.
- 150g butter / margarine.
- 300g caster sugar.
- 120g plain flour.
- 110g cocoa powder.
- 2 eggs.
- 1/2 tsp vanilla extract.
- 1/4 tsp salt.
- A good handful of mini marshmallows and raisins.
Put sugar, cocoa, butter and salt in a bowl. Microwave slowly on a medium heat until you can mix well.
Beat in both eggs, using a whisk.
Add in flour gradually, until you have a silky, smooth texture.
Chuck in the mallows and raisins.
Bake in a lined tin at Gas Mark 4 (160ºC) for around 40 mins – Check after 20 mins though. Should be firm to touch.
Allow to cool, then cut into squares. Makes 16 ‘regular’ sized Brownies. Enjoy! 🙂
*In all seriousness, please donate any spare socks to free the house elves – no creatures were harmed in the making of this recipe. Dobby rocks! 🙂
Image Credits: Pinterest, eonline and my own, edible Brownies!