So the other day you said I didn't ever make kitchen based errors. Well I am here to present you evidence to the contrary. For starters you just have to speak to Dad and I'm sure he'll regale you with tales of our kitchen fall outs. His particular favourite incident involves a bowl of butter and sugar whisking its way onto the floor, spreading itself over quite a distance- there are photos. Of course he is wrong and I am a pleasure to cook along side.
Now see here, yep up there. That is a recent mistake- wowzas it could have been a disaster and almost ended in tears and tantrums but it turned out to be one of those Elvis Costello mistakes; a brilliant one. You see I have a recipe for Bramble Brownies, which is a genius idea because the freshness of the berries really pings next to the richness of the choccychocolateness.
The problem is that every time I follow the recipe the brownies emerge from the oven looking perfect, a crackled top yielding to a hint of squidge underneath. But the cutting of the brownies has always revealed uncooked leaky mixture, which IS oozy and absolutely delish but not really presentable or what can be really labelled a success. So another blackberry season arrives and, another year wiser, out of the oven I pull perfect looking Bramble Brownies. But...here's what happens...I cut, goooooooe, I set aside to deal with later, I SOMEhow flip, upside down onto hob, splat.
Well as you can imagine I skipped a few heart beats but aaccctually it wasn't as tear inducing as it could have been. The 'mistake' picture up top was actually taken after the flipping incident so you can see that things were really quite salvageable. And how to salvage uncooked, thrown around brownie? Bake again in a pastry case of course. And it is wonderful and totally worth the numerous mistake that led to its discovery. You see, a brilliant mistake. With Love and Cake.
Bramble Brownie Pie
A few notes:
- Of course you could go ahead and just make the brownies without the pastry case and assume that it's just me being a twit. I'd turn the oven down 20ish° and give an extra 15 minutes to bake.
- If everything does end up too runny for your liking, serve in a bowl with pouring cream or ice cream and call is chocolate pudding. Done.
- You don't have to use the blackberries if you don't have any or can't be bothered to go and pick them, just leave them out.
- If you prefer a sweeter brownie you could substitute some of the dark chocolate for milk chocolate, but it's best to keep at least half of the chocolate that you melt dark, so you get that ultra chocolatey taste.
- This pastry is beautifully buttery and melt-in-the-mouthey thanks to the addition of ground almonds and a light hand. What that also means though is that it’s a bit of a bum to roll out because it is so short and crumbly. What I tend to end up doing is rolling it out to the thickness I want, attempting to line the tin, and then patching up and patting in the leftovers into gaps and tears. So don’t be disheartened it will turn good in the end.
Makes an 18cm pie
You will need
An 18cm round cake tin or pie dish, greased
For the pastry
210g plain flour
50g caster sugar
50g ground almonds
For the brownie filling
175g caster sugar
175g dark chocolate
100g plain flour
100g chocolate chips or chopped chocolate of your choice