These are named after a dessert I love at Hawksmoor, my friend Fiona’s son Ben’s resplendent group of restaurants, which I have visited three times on special occasions. Theirs is a chocolate and hazelnut bombe of ice cream wrapped in gold leaf and dusted with hazelnuts, cheekily called Ambassador’s Reception after a certain favourite after-dinner chocolate. I’ve borrowed the concept and made it into five-minute brownies that can be cooked in the microwave, so be warned, once you read this recipe, you’re never more than five minutes away from fudgy paradise. It should serve four, but routinely, it does not.
First, find a bowl that will hold your brownie; I use a wide, shallow pasta bowl for best results.
Measure in your butter, peanut butter and Nutella or chocolate spread and place in the microwave. Cook on High for 45 seconds to melt the ingredients. Remove carefully, as the bowl may be hot, and stir well to combine.
Stir in the honey or sugar, then the cocoa powder. This will cool the mixture slightly so the egg doesn’t scramble! Break in the egg, and mix well with a fork to thoroughly beat it in. Finally, stir in the flour to form a smooth, glossy batter. Return the bowl to the microwave and cook for 4 minutes on High.
Remove carefully and leave the bowl to stand for 15 minutes to continue to cook, and to cool slightly.
Keeps in the fridge for 2 days, or freeze for 3 months. Defrost in the fridge overnight and reheat until piping hot throughout.
© Jack Monroe, 2020