Cocoa Brownies and Happy Easter

Chocolate Brownies

The only advantage of current weather is that I can enjoy a piece of brownies with a cup of hot tea without feeling guilty. This freezing cold weather simply calls for a comfort dessert and these chocolate brownies really hit the spot.

Spring is nowhere in sight. This winter has been too long but it just won't let go. Weather forecast predicts freezing temperatures and more snow all over Europe. So instead of cleaning and decluttering houses or preparing gardens for the return of warm spring days, most people spend time shovelling snow, defrosting cars and snuggling up on a sofa with a cup of hot beverage in hands. 
I spotted some beautiful yellow daffodils emerging in parks and gardens, bringing a little bit of colour into grey and gloomy days. But it's still not enough and I'm longing for warm days filled with sunshine. 

GIR spatula

If I can't have sunshine, I can have chocolate! I found this brownie recipe at honey & jam blog when I was looking for a fast and simple, moist and gooey brownie recipe which I could bring to a friend's house. It was still slightly warm when we ate it the first time. Everyone loved it and these brownies disappeared in minutes. I made them a few more times and it was always a great success.

Making these brownies was a great opportunity to use my new favourite GIR (Get It Right) spatula for yet another task. I got this lovely spatula about a month ago and I completely fell in love. It became one of my favourite kitchen tools. It's beautiful and functional which are, for me, two main properties of any good product. And here's why I love it so much. I already mentioned they are beautiful, right? They come in eleven colours (wish I had a teal or lavender one) and have a perfect shape. But most importantly I use it for shallow frying, sautéing or stirring hot food which is something I had never imagined using a rubber spatula for (because they normally melt). This spatula can be used at any temperature! I always used rubber spatulas only for stirring and mixing ingredients or scraping bowls. I think all my wooden spatulas have been a bit jealous and feeling abandoned since I got this one. It did a great job even with my brownies.

You might have noticed that I try, after a long break, get back to regular blogging. However, I'm might not be able to update my blog for a while, since we are currently packing for a month holiday in New Zealand starting on Tuesday. I'll definitely post many photos from out trip on my instagram and try to post some here as well when I get a chance. So stay tuned.

In the meantime, I wish everyone a happy Easter!

Chocolate Brownies

Chocolate Brownies

PS: I don't normally do product reviews and nobody asked me to write about GIR spatula, but I love the product so much that I thought I would mention what a great job folks over at GIR did designing it.

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Cocoa brownies
Adapted from Alice Mendrich's Bittersweet via honey & jam

Note: I like my brownies a bit thicker so I used a smaller pan and increased baking time. If you prefer a standard thickness, use a bigger pan about 20 x 20 cm and bake only for 25 to 30 minutes.


140 grams unsalted butter
280 grams light brown sugar
90 grams unsweetened cocoa powder 
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract 
2 large eggs
65 grams plain flour


Position a rack in the lower third of the oven. Preheat oven to 170 ℃.

Line a 16x19 cm baking pan with parchment paper.

In a medium heatproof bowl, combine butter, sugar, cocoa powder and salt. Microwave for 1 minute and 30 seconds. Alternatively, set the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't  touch the water), stir occasionally, until butter is almost melted.
Remove from the microwave / saucepan and stir until butter is completely melted and all ingredients are incorporated. It will look fairly gritty at this point.

Stir in vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add in flour and stir until fully incorporated. Then stir vigorously for a few seconds.

Pour the batter into a lined baking tray, spread evenly with a spatula. Bake until a wooden screwer or toothpick inserted into the centre comes out slightly moist with batter, 40 to 45 minutes.

Remove brownies from pan using the parchment overhang and transfer to a wire rack. Let cool before cutting. 

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