In the movie Serial Mom, staring Kathleen Turner as a suburban killer, she notices a woman committing the social faux pas of wearing white shoes after Labor Day. Now, this is a bit of a spoilerÂ alert, not a very dramatic one, but just so you know …
Kathleen TurnerÂ murdersÂ her. For real. Um, her character does. You know what I mean.
I’m British, and one of the great advantages of my passport is that I can wear white any day I please. But still. It makes you think.
Of course, these arbitrary fashion dictates – don’t wear a black belt with brown shoes for example, other than on Halloween the Power Ranger costume needs to stay indoors – can beÂ disregardedÂ at will, and most likely, no harm will come of it. If Â Coco Chanel and Michelle Obama can both wear white after Labor Day, then that’s good enough for me.
But I do have a guideline of my own: NoÂ wearingÂ white while eating chocolate brownies.
I like to under cook my brownies so that they squidge and ooze hot chocolate. If I’m taking them to a BBQ, which I am doing this Labor Day, then I’ll cook them a little longer for ease of transport, but at home, I like a brownie that I can eat with a spoon.
On a side note, one of the very best things about making brownies is that they only require one mixing bowl and one whisk. If you live in a Manhattan style apartment with no dishwasher, this is an added bonus.7 oz good quality dark chocolate (about 2 bars) 1 stick of butter (4 oz) 1 Â½ cups of sugar (12 oz) 2 tsp vanilla essence or cold espresso 4 eggs 1Â Â½Â cup flour (6 oz) Â¼ tsp baking powder 1/2 cup of white chocolate chips (about 3 oz) 1/2 cup dark chocolate chips (about 3 oz) Â Â
- Preheat the oven to 350 (about 180C)
- Melt the chocolate and butter together in a bowl over a pan of simmering water or in the microwave
- Let it cool a little, then whisk in the sugar until the mixture is fluffy (if you have electric beaters, this is easy work. If not, factor in a few minutes whisking time)
- Add the vanilla or espresso and the baking powder
- Stir in the eggs and flour alternately until the mixture combines
- Dust the white chocolate chips with a few tsp of flour and mix in (the flour helps prevent all the chips dropping to the bottom of the mixture)
- Pour into a buttered 8 inch square tin (I sometimes use a foil tin because itâ€™s easier to pop the brownies out and thereâ€™s no washing up)
- Bake for 40 â€“ 45 minutes – 37 ish for crazy under cooked gooey brownies, maybe even 50 – 55 for cake-y brownies. Keep an eye on them
- (don’t serve very under cooked brownies to people who are pregnant, frail etc – and use eggs you trust)
- Cool a little, cut into squares and serve
If You Can Make That You Can Make This
- Use milk chocolate or dark chocolate chips instead of white
- Or all white
- Add a handful of chopped nuts to the mixture along with the chocolate chips
- Or a handful of mini marshmallows
- Use flavored chocolate – I love to use Green and Black’s Mayan Gold, and then dark chocolate chips