The saying 'as American as apple pie' could just as easily be made of chocolate brownies. The American love affair with chocolate is well known and in this rich and luxurious version of their ubiquitous classic dessert it is easy to understand why. It is incredibly rich, but try giving people very small portions and watch them come back determinedly for more. The quality of the chocolate is critical, and this is one recipe where an electric mixer is essential - it simply will not work with a food processor.
We serve this knock-'em-dead brownie with a big scoop of vanilla ice-cream and fudge sauce poured over. Most people can still walk afterwards, though with difficulty. The fudge sauce is easy to make. It sounds like something from the children's menu of a fast-food outlet, but don't let this put you off trying it.
First make the brownies:
Meanwhile, make the fudge sauce (here you are essentially making fudge but not taking it to the point where it sets solid). Cook all the ingredients except the chocolate in a heavy pan over a moderate heat stirring constantly until it goes a pale caramel colour. Remove from the heat and beat in the chocolate in pieces. Finish by stirring in one-third of a cup of cold water. If it is still too thick, continue adding water a spoonful at a time until you achieve a nice consistency.
Serve immediately or hold in a bain-marie. If made ahead and chilled, reheat gently in a bowl set over boiling water.
Cut the brownie cake in half and then cut each half into 4 wedges (the other half will provide second helpings or keep for later). Serve the brownies on 4 plates with
© 1993 Alastair Little. All rights reserved.