Welcome back to my little corner of the world, my dearest readers. I can safely say that sitting down to tell you all about my latest trip to Momma Fox's is about the only sane thing I have had to do in the last week or so. This last month has been one of the oddest and, frankly, most alarming times I've had in a very long time. I was not even this shaken when a certain person declared that they did, in fact, quite like me, despite all evidence to the contrary. Who, I hear you all ask? Well, that is another story for another day.
I'm sure some of you have undoubtedly noticed that the current weather around the area where the SOUP offices are located is somewhat barmy, and yes, that is a deliberate word play on my part, as not only is it hotter and balmier than Satan's armpits in our street, we have been experiencing the craziest of winds blowing us all over as we try to come in and out. I strongly suspect it has something to do with our resident troublemakers, the Puzzling Dragon, Kalina and Lugh, but I have no evidence.....yet.
However, that is all extraneous babble. I'm sure you are dying to know what Momma Fox came up with to help ease the stress that this poor, unfortunate soul has been suffering. Well, I will tell you that, unfortunately, our favourite miniature marvel was a little under the weather the last time I visited and seemed to be a little sad about the havoc the weather was playing on her joints. The poor dear. She tried to reassure me that she was fine and did her best to be as bright and chipper as usual. But I could tell that her heart was just not in it this month as she welcomed me back into her kitchen and handed me this month's recipe. It saddened me to see her sat resting in her armchair by the fire as I worked, only giving directions in a weary tone when needed. So hopefully, she will feel better soon. Otherwise, I might just have to see about getting her a holiday somewhere warm. At least these Gingerbread Brownies made her smile just a little. I hope they do the same for you.
Ingredients:
250g unsalted butter, chopped
300g Baking Dark Chocolate, chopped
4 eggs
1 1/3 firmly packed cups (330g) brown sugar
1 1/3 cups (200g) plain flour, sifted
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/3 cup (35g) cocoa, sifted
Icing sugar, to dust
Directions:
1. Preheat a muggle oven to 170C. Grease and line a 20cm square cake pan.
2. Melt butter and 200g chocolate in a heatproof bowl set over a pan of simmering water or a Size 1 Pewter cauldron (don't let the bowl touch the water), stirring until smooth. Set aside to cool slightly. Using a gentle application of Thermeum would be best here as it should keep the water at a consistent heat as you work.
3. Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition until combined. Add sugar, flour, baking powder and spices, then fold in the cocoa. Spread batter into the pan and bake for 25 minutes or until just set.
4. Allow to cool in the pan, then turn out and cut into squares using gentle swipes with Diffindo if you don't have a sharp enough knife.
5. Meanwhile, melt the remaining 100g chocolate and allow it to cool slightly.
6. To serve, dust brownies with icing sugar, then drizzle over melted chocolate. You can always use a template on top if you want the icing sugar to fall in a particular shape, like clouds or snowflakes.
Now that seems easy, doesn't it? I do hope you all have a go at making these sweet winter treats. Eating them warm is just what you need to do on a cold winter's day.
But until next time, my lovely friends, Enjoy your baking! I have a holiday to plan and a certain trio of misfits to track down! - Nikita