My decision to stay indoors was a good one. I’d rather French kiss a barracuda than endure a Bank Holiday weekend in Bournemouth. Besides, a stage had been erected in the area bang in front of my beach hut awaiting performances from The Beached Boys, Qween and Tom Jones (AKA Tom Canning). Yes.
So I hid from the milling tourists behind closed doors and whipped out my Green and Blacks. Chocolate Muddy, anyone?
You will need:
- 185g butter
- 185g Green and Black’s Dark Cook’s Chocolate
- 85g plain flour
- 40g Green and Black’s cocoa powder
- 50g Green and Black’s white chocolate
- 50g Green and Black’s milk chocolate
- 275g golden caster sugar
- 3 large eggs
I use a small roasting tin 25x20cm, lightly buttered and lined with baking parchment.
Cut the butter into chunks and snap the dark chocolate into pieces. As you’ve bought two packs there will be quite a few cubes over – eat those now.
Put butter and chocolate into a microwaveable bowl.
Melt on high (takes around 2 minutes but do it in bursts – check carefully). Allow chocolate mix to cool.
Heat oven to 180C or gas mark 4.
Sieve the plain flour and cocoa powder together into a bowl.
Whisk the eggs and sugar together until creamy-looking. This takes around 3-4 minutes with an electric whisk. Don’t fret too much about it – just give it a good whisking.
Pour the cooled chocolate into the eggs and sugar and gently fold together.
Sprinkle in the sifted flour and cocoa.
Stir everything together until it’s satisfyingly fudgy and gungy.
Stir in the white and milk chocolate chunks.
Spread the mix evenly into the tin. Don’t scrape the bowl clean or else what will you have left to lick?
Pop in the oven for around 30 minutes. Lick out the bowl. And spoons. And whisks (unplug mixer from socket first).
Check after 20 mins – give the tin a gentle shake and if there’s no obvious wobble – it’s done.
This is one instance where leaving the muddy to cool in the tin is probably a must. It’s too bendy otherwise and will just break. You probably need to leave the house.