- August 6th, 2015
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I’ve done it! My brownie shop is open for business. I’ve baked and photographed and wrapped and written, a brilliant challenge. It all began in October last year, it was quite late one night when I was taken by an urge to bake. I always keep a ‘mental’ list in my head of my next bake and that night it was the turn of the chocolate brownie. Strange that I should not have made one before now, I have certainly eaten plenty.
I consulted with Nigel, Nigella and Hugh, a trusted trio and selected a simple brownie recipe from each. I baked some brownies and they were good but there had to be more to it.
I have a science degree and having worked for a luxury chocolate brand for nearly six years in development, process and ingredient sourcing I knew a bit about chocolate and ingredients and understood the process of experimentation.
To test the recipe I started by tweaking a single element each time I baked thereby focusing on each key brownie attribute; chocolatiness, tenderness and sweetness. Each has to be right and there is a balance, reducing sugar too much can affect tenderness and moisture and increasing the cocoa too far can make for a tougher, dry eat so this became the focus of my experimentation, pushing up the cocoa content whilst retaining the tender brownie texture.
During the baking I used different chocolate and I noticed that the brownies tasted different. With that thought still in my head I baked with a single origin chocolate from Madagascar and was amazed by the intensity of flavour and the red berry notes, gentle acidity and the butteriness coming from the Madagascan chocolate. It was at this time that I realised what I wanted to do, bake amazing brownies with single origin chocolate and experiment with flavour.
I am a perfectionist and although I knew I had the beginnings of something the recipe was far from where I wanted it to be so I continued to bake and tweak and until at last I found brownie happiness. Everyone should have the opportunity to ‘eat better brownies’.