TEATIME TREATS
These are the perfect pick-me-up!
Malted ‘forever’ brownies
MAKES 16
butter, for greasing
20g (¾oz) Dutch process cocoa powder
142g (5oz) dark chocolate (preferably 64-68% cacao), coarsely chopped
85g (3oz) unsalted butter, cut into pieces
56g (2oz) vegetable, grapeseed, or olive oil
100g (3½oz) granulated sugar
100g (3½oz) dark brown sugar
1 large free-range egg
2 large free-range egg yolks
1½ tsp vanilla extract
100g (3½oz) plain flour
2 tbsp malted milk powder, optional (see Tip)
1 tsp salt
170g (6oz) milk chocolate, coarsely chopped
1 Arrange an oven rack in the centre position and preheat the oven to 180°C/Gas Mark 4. Line a 20x20cm (8x8in) tin with two sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside
2 In a large heatproof bowl, whisk the cocoa powder and 113g (4oz) boiling water until smooth (this will bring out the flavour of the cocoa).
Add the dark chocolate, butter and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 2.5cm (1in) of simmering (not boiling) water (make sure the bottom of
