Malteasers and Popcorn

Malteasers and Popcorn - when you go to the movies, buy a box of salted popcorn and a box of malteasers. You have to empty the malteasers into the popcorn and mix them around. Hopefully, the popcorn will be warm, which will melt the chocolate. The juxtaposition of the salt and sweet flavours is so great. Its the only thing I eat at the cinema. Most of the time its the best thing that goes on in the cinema. I recommend.

Gross Brownies

Ew. I hope none of you have had to experience the brownie from Daylesford Organics in London. It is dry, it is made of 'spelt', it is tasteless, strangely heavy, I feel nauseous at the thought of it. 

Another awful brownie I've had is the one from Clarke's Bakery in Kensington Church street. Eww. It has raisins in it - who would ruin something so great that way - and it is dry and hard. 

Has anyone had a bad brownie experience they would like to share? 

Best Brownies.

The Pain Quotidien Belgian Brownie - possibly the best brownie I have tried. It never fails to impress. I've just had one with my lunch, perfect, round (approximately thirty centimetres circumference) of chocolate heaven. A light yet gooey centre - not cloying - and a lovely crisp outer shell that shatters with light pressure. Nothing dry or cakey here, which is less than desirable in a brownie. The recipe goes:

Belgian Brownies
Makes 14 brownies
9 ounces bittersweet chocolate (60 - 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups superfine sugar
3 tablespoons pastry flour
1. Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.

2. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.

3. Line a muffin tin with cupcake papers. Spoon one-fourth cup batter into each paper-lined cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.