Let me introduce you to, unquestionably, the best chocolate brownies ever. Big words I know, but trust me, these brownies deserve that title.
And having just spent the weekend back home, gorging on these brownies made by my mother, I can tell you that my love affair with them, which started in my early childhood, continues even now.
You see, I grew up on these chocolate brownies. Always a staple in our cupboards, I can’t tell you the number of times these brownies came to school, university, my digs in London, to work, wherever, and always people would swarm over the tin and devour the contents. What I learned from years of eating the crumbs at the bottom of the tin is that these are pretty amazing brownies.
But despite my claims, I know that everyone has their own preferences when it comes to the hallowed brownie. So much so that debates on the subject can become quite heated, as each staunchly defends what he believes to constitute the perfect chocolate brownie. Should a brownie be cakey or fudgey? Should it contain nuts? How chocolate-y should a chocolate brownie be? For me, brownies should be dense, moist and gooey, very chocolate-y with cocoa powder and chocolate, and under NO circumstances should they contain nuts. Nuts get in the way and ruin what would otherwise be a perfectly good brownie.
Now I must admit, I have not been privy to this recipe. Perhaps when I have children of my own, it will be passed down to me with some big ceremony, something not unlike the Coronation. I imagine there will be fanfare and the recipe will be stored in a gilded box, resting on a satin cushion. Until then, I’ll just have to make do with enjoying these brownies when I return home to visit my parents. And fortunately, with another trip home planned in a couple of weeks time, my love affair with this decadent chocolate brownie can continue.