You might hate me after I show you these brownies. In fact, maybe you shouldn’t scroll down too far, just in case.
Reasons you might hate me? Let’s make a list:
- Brownies, on a Friday (and I’ve been so good all week Amy – why did you show me these now??);
- You have the insatiable urge to push yourself away from your computer and run to the nearest providore of Violet Crumble and then rush back to your kitchen and make them – but you can’t because you are most likely at work (or in school, or taking care of little ones, or maybe in outer space, I don’t know, maybe); or
- You didn’t get one when I brought them into work today…
Oh, what the heck, scroll down and we’ll take our chances shall we?
Any haters? Whew, that’s a good feeling.
These brownies came to mind when I was thinking about my favourite chocolate bars while simultaneously doing some extremely boring paperwork (you know, as you do). My favourite childhood chocolate bar has always been the Violet Crumble (followed closely by Picnic Bars – please, please make a gluten free version someday soon!). Some of you may contradict me – why Amy, what about Peanut m&ms? Surely they are your favourite chocolate bar? My reasoning: they are my favourite chocolate and candy coated vegetable. Hear me out – peanuts are not nuts, they are legumes, legumes are a type of vegetable – see, sound scientific reasoning!
Violet Crumbles will always hold a special place in my heart (even though they aren’t currently Amy friendly) because they are not only delicious, musical to eat, and can devoured slowly while reading a good book, but also because they helped me survive my final year of high school. High school Amy study food: Violet Crumbles and strawberries…
It’s all about balance, right?
So, instead of hating on me, love on these brownies. Remember, it’s the way it shatters that matters.
Violet Crumble Brownies
Makes 30 decadent brownies. Of course, you can cut this into larger or smaller squares at your own discretion. They will keep for 4 days in an airtight container in the fridge , or about 30 minutes on an office kitchen table.
- 200 grams dark chocolate, chopped
- 175 grams butter, cubed
- 125 grams plain flour
- 50 grams cocoa powder
- 230 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 250 grams Violet Crumble (5 x 50 gram bars), or other chocolate-covered honeycomb
- Preheat your oven to 180C (356F) and line a 8 x 11 x 1-inch baking tin with baking paper.
- Place butter and chocolate in a small heavy-based saucepan and melt together over a low, low heat. Stir frequently with a metal spoon until just melted. Remove from the heat and allow to cool.
- Sift together plain flour and cocoa powder and set aside.
- In a medium-size mixing bowl beat together brown sugar, eggs, and vanilla essence with a hand-held mixer until light and creamy. This will take about 4-5 minutes.
- Fold melted chocolate into egg mixture. Then fold in flour and cocoa.
- Roughly chop Violet Crumble and fold 200 grams into brownie batter.
- Spoon batter into prepared baking tin and smooth top with a spatula. Sprinkle reserved Violet Crumble over the top.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the middle comes out with only a few moist crumbs clinging to it.
- Allow to cool in pan for 5 minutes, then transfer to a cooling rack and cool completely before slicing up and serving.
Okay readers, tell me, what is your favourite chocolate bar? Any interesting discoveries?