I tentatively write this recipe up as a ‘mother’s day’ blog post. But I won’t lecture how we should all be thankful for our mothers. The thing is, mothering is an act. It’s not a giving-birth right. Not in my opinion anyway.
I have friends who have no contact with their mothers, friends who can’t go one day without speaking to their mother, friends with mother’s who have sided with their son-in-law over divorce proceedings, friends who were given up for adoption by their mother and don’t know why, friends with mother’s who choose to live far, far away, friends with mother’s who are their best pal, friends with mothers who compete with them, friends with mother’s who have sacrificed their careers for them, friends with mothers who put their career first, friends who have lost their mothers early in life, friends who lost their mothers later in life, friends who miss their mother’s and friends who wish they missed their mothers. We all have a tale to tell.
I am mothered by so many people. First and foremost by my own mother who would be embarrassed if I wrote anything about her, so I won’t. But also by my late maternal grandmother who tutored me in navigating romantic love, make up, swimwear and the Wind in the Willows. My Auntie mothers me in her delightful letters, alternative take on the world and wise advice. I have friends, so many good strong female friends who mother me. They listen and cheer from the side lines and look after me, sending care packages from I am unwell or sad. Mothering is an act, not exclusive to mothers.
So, this brownie recipe is my offering this Mother’s Day to everyone who has ever mothered. Happy Mothering Sunday.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available second hand through Amazon).
One year ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
Double Decker brownies
Makes 9 large brownies or 16 smaller ones – cut them as small as you wish
- 325g dark chocolate, not more than 60% cocoa solids
- 125g salted butter
- 150g castor sugar
- 90g soft brown sugar
- 3 large eggs
- 100g plain flour
- 3 Double Decker bars, cut with scissors into 3cm chunks
Grease and line a 20cm x 30cm tray and preheat the oven to 180°C/fan 160°C/gas mark 4. Break the chocolate into squares and melt together with the butter in a large saucepan over a very low heat, stirring regularly to ensure the chocolate doesn’t burn. (I usually put the butter in first as this shields the chocolate from burning, of course you can also melt in a bowl suspended over a pan of simmering water instead).
Remove from the heat when smooth and add the sugars, eggs and flour. Stir well and pour half into the tin, then add the Double Decker pieces. Pour the rest of the brownie batter over the top of the Double Decker pieces ensuring none are exposed (or they will burn in the oven).
Bake for 25 – 30 minutes until the brownie has stopped wobbling and is starting to look a little cracked at the edges. Cool on a wire rack and refrigerate for an hour before cutting with a very sharp knife. You can clean the knife after each cut to achieve perfect little squares.
Keeps for 3 days at room temperature or up to a month, well wrapped in the freezer.
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