Select a region
If you can't get enough of Wildfire's iconic chocolate brownies, you will now be able to make them yourself at home!
This week's Charity Chomp is brought to you by Jersey Action Against Rape (JAAR), which provides long-term counselling and support to survivors of sexual violence.
This week's recipe has been provided by Roger de la Cour from the St. Helier-based restaurant for the charity's 'Recipe and Walk' book, which brings together islanders' favourite tasty treats and whimsical walks.
Roger said the brownies would keep in an airtight container for a week and freeze well for up to a month – but that's only if you can resist eating them for that long!
(Serves 12)
480g sugar
Six eggs
320g butter
320g Dark Callebaut chocolate
150g sieved plain flour
70g cocoa powder
Preheat the oven on 180C (170C Fan Oven) Gas 4.
Prepare a large shallow 40cm square tin or 2 x 20cm square tins, by greasing all the surfaces well with softened butter and lining with non-stick baking parchment leaving some parchment that comes over the sides of the tin, which you can use to lift the brownies out with.
Cut the butter into cubes and break the chocolate into chunks and tip both ingredients into a small glass bowl.
Fill a small saucepan with hot water about a quarter full, then sit the glass bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat on the hob until the butter and chocolate have melted, stirring occasionally to mix together.
Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
With an electric whisk, whisk the eggs and sugar together in a large bowl until they look thick and creamy like a milk shake. This can take three to eight minutes depending on how powerful your electric whisk is. You will know when the mixture is ready as it will become really pale and doubles in volume.
Pour in the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Continue going under and over in a figure-of-eight moving the bowl round after each folding until the two mixtures are one and the colour is a mottled dark chocolate. The idea is to marry them together without knocking out the air, so be gentle and slow.
Sieve in the flour and cocoa powder to the chocolate mixture and gently fold in the dry ingredients using the same figure-of-eight action as before. The mixture will look dry and dusty at first, but if you keep going very gently it will end up looking fudgy. Do not over do the mixing.
Stir the mixture into the prepared tin or tins, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and with the spatula, level out the mixture.
Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it is not quite done, so slide it back in for another five minutes or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
Leave the whole thing in the tin until completely cold, then, lift out the brownie using the baking parchment.
Cut into 12 large Wildfire-portioned brownies or 24 smaller brownies.
Alternatively, you can melt the butter and chocolate in a microwave by covering the glass bowl with cling film and putting the microwave for two minutes on HIGH.
Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!
...And why not treat yourself a copy of JAAR's recipe book? It's available in their shop.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend – and week ahead – in the right way. Sign up now here.
Comments
Comments on this story express the views of the commentator only, not Bailiwick Publishing. We are unable to guarantee the accuracy of any of those comments.