Today is a day to celebrate small wins, hope and reasons to be happy. Why? Cos we gotta. It’s these things (and science) that’ll get us through. To accompany these good vibes, Jonny recommends spending a little time off the couch and in the kitchen. Presenting Jonny’s Triple Choc Chunk Raspberry Anti-Frownie Brownie.
— You want to do something cute for your co-isolatorlover
— We had you at ‘triple choc’
— You need an activity that doesn’t involve a home workout or a video call
— You really just want to lick the bowl.
— 300g dark chocolate, chopped
— 150g butter, chopped
— 1 1/2 cups (315g) caster sugar
— 4 eggs, lightly whisked
— 1 1/4 cups (190g) plain flour
— 1/2 cup (125g) sour cream
— 180g white chocolate, chopped
— 100g milk chocolate, chopped
— 150g frozen raspberries
Much like foreplay, preheating is required. Set your oven to 160°C (320°F). Grease a square 23cm cake pan. Line the base and 2 sides of the pan with baking paper, allowing the paper to hang over the sides of the pan.
Place the chocolate and butter in a medium saucepan over low heat. Cook, stirring for 5 minutes or until chocolate and butter melt and mixture is silky, sexy smooth. Remove from heat and set aside for 5 minutes to cool slightly.
Add the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine those bad boys too. Add the flour and sour cream and stir until – you guessed it – combined, but only just, don’t go too hard. Sip your wine and tell yourself ‘you’re killin’ this’. Add the white and milk chocolate and raspberries and gently fold through the mixture. Pour into the prepared pan and bake for 1 hour or until cooked through.
Lick the bowl. (Then wash everything as though there were a crazy pandemic going on the world.)
After an hour, slide on your oven mitts and retrieve the pan from the oven. Set aside to cool to room temperature.
Cut into 3cm squares. Store brownies in an airtight container for up to 1 week. (Who are we kidding’ – in Jonny’s house, they won’t see tomorrow.)
Congratulations. You have graduated from Jonny’s prestigious baking school. Take a bow. And a brownie.
Recipe adapted from Taste.