For any of you who were wondering-Don’s coping just fine without me. He’s been cooking up a storm at home- fish pie, beef stew with dumplings (with dumplings!), Thai green curry, the best pasta bake ever made in the world (the man’s own words) and these chocolate and raspberry brownies. It was not supposed to be this way. He was supposed to struggle and live off of the frozen packages that I left him. He was supposed to call for directions on reheating and sheepishly admit that yes, he did order another pizza in. He wasn’t supposed to thrive in my absence!
He made these brownies with a mate and in two weeks time he’s having a dinner party- a dinner party! I’m a afraid to come home! What if I don’t fit into my little slot in our home. What if we fight over who gets to cook dinner or whose spaghetti bolognase is better!? What if he decides he doesn’t need me around anymore!? Well, at least I know my little fish needs me- I know he’s not getting fed as often as he’d like.
The only comforting thing I can think of right now is these raspberry and hazelnut brownies. They are sensational, if I do say so myself. But what recipe with three bars of Green & Blacks 70% cocoa chocolate isn’t sensational? Melted down with butter so their fudgy and dense, bound with a smattering of toasted ground hazelnuts and then dotted with sweet and sour tasting raspberries and it’s hello, lover.
Can I even call these brownies? You probably won’t ever see them piled on a cake stand. No, no you’ll probably scoop it straight from the tin, and don’t be surprised if you feel an overwhelming urge to hide yourself away with the whole batch and a spoon. Best to whip these up with a partner in crime to prevent any rash behaviour.