I recently was planning a trip down to my mother’s (she lives in Venus Bay, Gippsland) and I asked her if she wanted me to bring her anything from Melbourne. Her request for a Paterson’s Brownie brought back memories of visiting the shop as a child. We were not there often during work hours during our younger years- it was a big, busy place and Dad was always too preoccupied to keep an eye on us.
We did go in after hours if Dad had to drop in to do any odd jobs on the weekend. It was for us a and vast mysterious place- our very own Chocolate Factory (minus the Oompa Loompas) just on a smaller scale, it was magic. I saw this excitment again recently when my then 3 year old nephew, nearly tripped over himself getting his shoes on so as not to miss out on the visit to "Grandpas work shop".
Just like the Chocolate Fctory we were encouraged not to touch with out permission. We were were allowed to use icing piping bags to decorate cardbord discs -fake cake tops, play with the PA system and to help Dad as requested. If we were well behaved (and nagged just a little!) there was a treat of a Chocolate Brownie- chewy, chocolaty and laced with meaty walnuts, they were delicious and never big enough!
Here is the recipe...
3 (55gm) Eggs
195gm Melted Butter
195gm Plain flour
Line A 20cm x 30cm -4 cm deep Baking tray with baking paper.
In a bowl mix walnuts, eggs and sugar with melted chocolate and mix well, but don’t beat until light.
Mix in the melted butter and lastly the flour. Combine well and spread evenly into the baking tray.
Bake at 190°C for approx 35-40 minutes until the cake is set – remove from oven and cool
40gm Unsalted Butter
160gm Melted Chocolate
Combine melted chocolate & melted unsalted butter.
Spread onto the brownies & sprinkle with chopped walnuts.
When set cut into pieces and remove from tray
NB: Will keep for a week in a cool place or 2 weeks refrigerated
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