Antique Chocolate Brownies Recipe by Theo Michaels

Easy Chocolate Brownie Recipe | Antique Spiced Brownies

Easy Chocolate Brownie Recipe. Funny little buggers really, gooey, rich, indulgent – they’ve taken over the world one expanding waist-line inch at a time..

I was invited to bake some chocolate brownies for The Sick Children’s Trust to help raise money and wanted to do something a little different so I created my Antique Chocolate Brownies with a hint of spice. 

The Big Brownie Bid Auction for the The Sick Children’s Trust was brilliant (more about that here) and had some top chefs involved (way better than me!) but my little parcel of brownies managed to get a winning bid of £110.

After receiving a few requests for my easy chocolate brownie recipe I felt it only right to share (my recipe that is, not my brownies, grrrr…again…)

Using edible silver leaf turns a kids brownie into something a little more special and just makes them look so damn pretty – he says in his most butch voice, grrr…

Please note: I take no responsibility for an increase in weight.

Easy Chocolate Brownie Recipe – Ingredients (makes 24):

100 gms dark chocolate (80% cocoa)

100 gms plain chocolate (60% cocoa)

225 gms unsalted butter

5 free range eggs

375 gms sugar

80 gms plain flour

75 gms cocoa powder

50 gms chopped pecan nuts

4 cloves ground

1 teaspoon cinnamon

pinch of salt

Method:

  1. Put a bowl over a gently simmering pot of water (don’t let the water touch the bottom of the bowl) melt your chocolate and butter together and stir well until glistening and beautiful.
  2. Meanwhile, mix all your dry ingredients together (sugar, flour, spices, nuts, salt, cocoa powder) and put to the side and in another bowl whisk your eggs.
  3. Once your chocolate has melted add your dry ingredients to the mixture and stir until fully combined and take off the heat. Then add your eggs and again mix until fully combined and is once again seductively glistening and shiny.
  4. Line a baking tray (about 12 inches) with some greaseproof paper and pour your mix into it. Pop in the oven at 180 C for about 15-20 mins – you want to check this as you want to remove the brownies when still just wobbling – you want these to be a little gooey!
  5. Let the tray of brownies cool and then cut into squares (about 2inch square).
  6. The final part is then to delicately lay the silver leaf over the brownies. I find the best method is to gently rip sheets and lightly push down with your finger and very gently stroke them (it will just break up the leaf a little).

Then, without telling anyone, close all your curtains, turn the lights down and lock your doors. Make a nice warm cup of milk and devour the lot until you have to undo your trousers.

Now make another batch of brownies for your friends and remain guilt free that you had to test the first batch!