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
Two years ago: Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjack and School fair rocky road
Three year ago: White chocolate & cranberry hot cross buns and Cadbury creme egg mess and Banoffee pecan mini pavs
Four years ago: Easter Apostles scone loaf and Carrot cake in a cup for Mother’s Day and Cranberry oaty biscuits
Five years ago: Mini chocolate birds nests and Puff pastry and Walnut bread
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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Hi Dave, I would, yes. I have had some bad results with very high cocoa content chocolate. This recipe is not as sugary as some brownie recipes are so that could be the reason!
Hi Holly, ok brilliant was going to use green and black 70% but will change my chocolate before I make it. My mother in law made these for me and they were devine so looking forward to making my own. Would you suggest the same with your peanut butter oreo brownies?
Hi Dave, thanks for your comment. I have just looked at the chocolate I used for my latest batch and it is 49% cocoa – basically it is reasonably cheap, middle of the road chocolate. I have found that baking with anything too high results in a grainy texture and the brownies taste rather dry and cloying. I will amend the blog post to 50% to reflect this. Holly
Hi, so this recipe says dark chocolate but no more then 40% cocoa. Most dark chocolate is 70% cocoa. Please advise
Hi Holly! I am a baker/blogger all the way from Australia! i just finished watching the Great British Bake Off season two (literally just turned off the final) and was so disappointed you weren’t the winner. I was really inspired by your amazing bakes so I googled you to see what you had been up to! And here i am! So excited to find your blog. It looks sensational and I look forward to following along xx
Hello! I love that GBBO is being shown over in Australia! I wonder what you will make of the show as it progresses through the series. It is MUCH harder now than it was when I did it. Thanks so much for finding the blog and I hope you enjoy the recipes. x
Lovely post and yummy recipe. You’re so true about mothering, my own route to motherhood has been affected by infertility but I have got through our struggle with the help of not only my lovely Mum but my gorgeous friends who have mothered me too xx
I am sorry to hear that Sarah, good friends and a mum who looks after you are so important. xxx
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