I sense there’s a gap in the market for a magical lifestyle blog. Think: ‘Deliciously Ella’ meets David Blaine’s bag of frogs. So herewith is my first recipe combining delicious chocolaty treats with psychological experimentation…
My friend and colleague S makes The World’s Best Chocolate BrowniesTM.
So, naturally, I stole her recipe and started passing it off as my own.
Being the humble sort, I was also sure to impress upon the people who ate ‘my’ brownies that they were The World’s Best Chocolate BrowniesTM.
Message discipline is one of my favourite hobbies and so, soon and sure enough, people were agreeing that these were, indeed, The World’s Best BrowniesTM and started baking their own.
One weekend, I was pleased that two people in my circle ‘spontaneously’ baked ‘my’ brownies. So I texted S news of this global brownie outbreak.
The following Monday at work a colleague thanked me for cake. Then another. Then another. I was offended. I figured because I’m a bit fat people just assumed I was the benefactor of some batch of homemade treats.
Then, also because I’m a bit fat, I sloped off to the kitchen to fetch some.
Here’s what I found waiting for me on the counter.
S had also proved susceptible to my brownie-based campaign.
I became so excited I ate at least five slabs of brownie… and became a sucker for all that Law of Attraction claptrap for a short while. (Turned out reading Rhonda Byrne’s ‘The Secret’ and abandoning my glasses for a week brought about no tangible improvements in my eyesight.)
Anyhoo. If you, too, would like to bake some magical brownies – or to just loudly and continually demand said brownies until some poor soul obliges – here is the recipe.
‘THE POWER OF SUGGESTION’ CHOCOLATE AND PECAN BROWNIES
Makes 20 | 20 minutes preparation time | 25 minutes cooking time
1lb dark brown sugar
6oz unsalted butter
2 tbsp strong instant coffee powder
1 tbsp hot water
2 tbsp vanilla extract
2 cups plain flour
2 tsp baking powder
½ tsp salt
1 cup chopped pecans
1 cup bitter dark chocolate drops
1. Preheat the oven to 190°C. Grease and line an 11×8 inch baking tin.
2. Heat the brown sugar and butter in a saucepan over medium/low heat until the butter melts.
3. Dissolve the coffee in the hot water and stir into the butter mixture. Leave to cool to room temperature.
4. When the butter and sugar mixture is cool, beat in the eggs and vanilla extract with a hand-mixer.
5. Sift in the flour, baking powder and salt, and stir into the wet mixture with a wooden spoon.
6. Fold in the pecans and chocolate.
7. Spread evenly into the pan and bake for 25 to 30 minutes. Do not over-bake.
8. Cool completely and cut into two-inch squares.