There isn’t a lot one can say about brownies that hasn’t already been said a thousand times before. However, it never harms to reiterate the main characteristics each and every brownie should possess; they ought to be dense, moist, exceedingly rich and jolly unhealthy. If one succeeds in attaining such characteristics, it’s fairly likely that one will have become the creator of a more than adequate brownie. Making frugal brownies is really very simple, you know.
As many of you may already be aware, the frugal brownie was tackled and perfected here some time ago. However, new variations on classic culinary themes are hardly rare and should be encouraged; this particular article is an adaptation of the World’s best brownie. Indeed, to account for the addition of a rather hefty portion of fruit, these little brown squares of chocolaty heaven require less refined sugar than was originally called for. Extra chocolate and cocoa have been added to mitigate an anticipated reduction of density and goo.
A few posts a go I promised to let you into the “secret” of my lighting equipment. Though the answer will, no doubt, be a little disappointing (there are no slaves holding pillows this time), I wish to remain a man of my word. A couple of weeks ago I purchased a photography light reflector and what a perfect job it does too! An artificial light source will make it into my set up eventually, but for now this board is more than adequate and features silver, gold and white reflectors as well as a light diffuser, all of which allows for the natural warming, cooling and softening of any natural light source. This rather impressive piece of photographic equipment only set me back around £10, allowing me to continue my frugal living.
• 100g butter
• 50g cocoa powder
• 75g dark chocolate, not less than 70% cocoa solids
• 2 eggs, medium
• A generous pinch of salt
• 175g muscovado sugar
• 50g self-raising flour
• 150g blueberries
1. Preheat the oven to 180C and grease and line a 21x21cm baking tin. Melt together the butter and cocoa powder, before adding the chocolate, heat gently until smooth. Whisk together the sugar, salt and eggs until frothy, before whisking the chocolate into the egg mixture.
2. Fold the flour into the chocolate mixture, before gently adding the blueberries. Tip into the baking tin, spread evenly and pop in the oven to bake for 25 minutes and not a moment longer.
3. Leave to cool for 10 minutes before loosening around the edge and turning out onto a cooling rack. Divide into 16 portions and tuck in just before they are properly cold. Delicious!
Cost: Blueberries are a rather expensive fruit, but if you can find them for a decent price then they are definitely worth purchasing. My punnet, for instance, set me back a mere 30p – very frugal. Still, overall these brownies are very thrifty, particularly since many cafes and restaurants regularly charge as much as £3.50 per brownie. You’ll be glad to know that this recipe comes in at substantially less at £3.80 for the entire confection. With these one’s frugal life may continue unabated.