The light has a completely different quality at this time of year. It’s brash and abrasive, swaggering into the day like an angry teenager (which is, incidentally, the state to which I have regressed after a week with my parents). The flowers in the garden seem unnaturally bright, like they’ve been overexposed in a photograph. The light in August seems much more mature, caressing the landscape with its touch and laying lazily on the ground.
I’ve made a version of these brownies once before. I’ve never met a recipe that uses a whole container of buttermilk (or sour cream) without leaving a little at the bottom. These brownies only require a couple of tablespoons and so are rather useful in those circumstances although that is by far from being their only redeeming quality. The addition of the buttermilk, or the sour cream that the original recipe calls for, adds a slightly different flavour and texture to these brownies. It works particularly well with the whole wheat to produce a brownie that is satisfying without being heavy.
Yield: 16 brownies
- 250g (10 oz) dark chocolate (at least 70% if not more)
- 100g unsalted butter
- 4 large eggs
- 180g (1 cup) unrefined light brown sugar
- 100g (1 cup) whole wheat flour
- 3 tablespoons buttermilk
- Preheat the oven to 180C/350F and grease a 23cm square baking tin (and line it with paper if you decide you want to take a picture of them in situ).
- Melt the chocolate and butter in a microwave on a low heat, stirring frequently or melt in a bowl over some simmering water. When melted, put aside to cool.
- In a large bowl, whisk the eggs and sugar until thick and creamy. This takes about 10 minutes.
- 4. Stir in the chocolate mixture and sift in the flour. Mix until just combined.
- 5. Finally fold in the buttermilk.
- 6. Transfer to the baking tin and bake for approximately 35-45 minutes until a toothpick inserted in the middle comes out clean.
- 7. Allow to cool in the tin for 10 minutes before transferring to a wire rack.