…and a quick dog tale…
The driver that doesn’t say thank you when you give way. The mum that doesn’t apologise when her kid thumps yours. The person who doesn’t move their bag off the seat next to them, even though you’re standing up on the train. I could go on… there are many people we have to forgive through gritted teeth on a daily basis. But then there’s another set. The dog walkers. It’s a special club. There are no invitations, but you can enter if, well, you have a dog. Then you get to share secret glances and quiet good mornings as you do laps of the park.
You’ll need an 8 inch square brownie pan and lining paper – baking paper or silicone sheets
100g plain chocolate, smashed into chunks
50g of baking spread/butter/margarine
160g light brown sugar
2 tbsp instant coffee dissolved in 1 tbsp hot water
85g plain flour
½ tsp baking powder
- Line your brownie pan with baking paper or your silicone sheets (skinny bits crossed over work really well).
- Preheat the oven to 180°C/160°C fan/Gas Mark 4.
- Pop your chocolate and butter in a bowl over a pan of simmering water until it’s melted.
- Once melted, take the bowl off (carefully, steam burns!) and put to one side to cool a bit.
- Beat together the sugar and eggs in a separate bowl – not for too long, you don’t want the mixture to be too fluffy – this is brownie!
- Stir in the chocolate mixture, coffee, then the flour and baking powder.
- At this point, you can add any extras you want – pecans, walnuts, chocolate chunks… just a handful if you fancy! It’s delicious without, though.
- Pour the mixture into your brownie pan and slam it in the oven for 25-30 minutes.
- Remember the centre will still be a bit wobbly, but it should be cracking around the edges and crisp on top.
- Cool in the pan for 15 minutes, then lift out to cool on a rack.
- Cut into squares and eat!
The coffee flavour doesn’t smack you in the face, but it does add a lovely smoky taste and subtle coffee twang. It smells divine as well, and has a gorgeous texture. Enjoy!