Whenever he leaves, I like to bake him something to sustain him during the trip. I suppose the wise thing would be to make something healthy, because he pretty much lives on fast food during those periods. But I prefer to make him something which will keep his spirits up.
That means it has to be chocolate.
The original recipe calls for the brownies to be topped with toasted marshmallows and caramel drizzle, but I've never been able to bring myself to go that last decadent mile. So this version is actually a lite version!
Jill O'Connor writes that she bakes the brownies in muffin tins to avoid having to cut them neatly (because there is so much stuff in there), but I'd be curious to try them in a regular pan: no matter how well I grease my muffin tins, I always have a hard time getting the cakelets out cleanly. They always tend to tear a little, which shows in the photograph. But at least they're garanteed not to be overcooked!
Heart of Darkness Brownies
Adapted from Jill O'Connor's Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
Makes 24 servings
300g (1 1/2 cups) unsalted butter
180g (6 oz) dark chocolate
420g (2 1/4 cups) granulated sugar
190g (1 cup) light brown sugar
6 large eggs, lightly beaten
1 tbsp vanilla extract
210g (1 1/2 cups) all-purpose flour
1/2 tsp salt
250 ml (1 cup) very coarsely chopped pecans
250 ml (1 cup) dark chocolate chips
5-6 large candy bars, chopped into small pieces (Snickers, Mars, Kit Kat... feel free to experiment)
Spoon the batter into the muffin tins. Bake until the surface of the brownies is glossy and crackled, 20-25 minutes. Transfer to a wire rack and let cool slightly. When cool enough to handle, remove the brownies from the tins by running a knife around their edges, (be careful not to break them) and let cool completely on the wire rack. Store in air-tight containers.