Recipe Tuesday: Brownies (alas, not Loki’s)

I need to show you someone:


This is Loki. She’s my very own guinea pig, as in My Own, not borrowed now and again from the children. I’ve never had my own pet, so this is a big deal for me. And Loki is lovely, because she understands that as her owner but also the guardian to 4 other guinea pigs, my time is divided between her and the rest. She never gets jealous if I have to hold anyone else for a while or to feed by hand because Sherlock is being a Prima Donna and expecting 5 star service. Loki just gets on with it, trundles her way through the hay, keeps putting her weight on and looking so adorable.


I still need to get the guin-pigs to stay still long enough to have a decent family portrait done. Not this week, though.

The reason I’m introducing Loki is because the recipe today is brownies. I’d love to be using Bronte Aurell’s recipe for Brownies from Fika and Hygge which she calls Loki’s Brownies because, as she puts it, Loki is the Trickster God and never appears anywhere the same way twice. Her recipe is so adaptable, with ingredients to put in or leave out as the whim and the store cupboard take you. Instead, today is a bog-standard brownie that’s worked very well for my daughter over the years. It must be a good, uncomplicated bake because it’s one of the first she learned to use.


For 16 square brownies


185g butter or margarine

185g dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate, chopped into squares

50g milk chocolate chopped into squares

3 large eggs

275g caster sugar (can be golden)


  1. Cube the butter and place in a bowl with the dark chocolate over a saucepan of simmering water. Stir over a low heat until the chocolate has melted. Let cool to room temperature.
  2. Pre-heat the oven to GM4 and line a square baking tin (20cm) with non-stick parchment.
  3. Sieve 85g plain flour and 40g cocoa powder together into a bowl.
  4. Break 3 eggs in a bowl and add 275g caster sugar. Whisk until thick and creamy as a milk shake. This can take up to 8 minutes, so keep going.
  5. Pour the cool chocolate mix over the eggy mousse and fold together with a spatula. Try not to knock any air out.
  6. Sieve the flour in and fold in gradually as well. Stir in the chocolate chunks until spread well throughout.
  7. Pour into the prepared tin, spreading evenly over the base. Level off the top.
  8. Bake for 25 minutes. When the timer goes off, test the mix. If it wobble sin the middle it’s not quite done, so give it another 5 minutes until the top has a papery shiny crust and the sides are just beginning to come away from the tin.
  9. Leave in the tin to cool, then lift out and cut into 16 squares. They do, apparently, keep in an air tight tin for 2 weeks, but ours have never made it that long.

When the kids were small, I used to love sitting with them after school and having something sweet with a glass of milk or hot chocolate while we decompressed. I miss those easy days, when the most complicated issue ahead of them was that their Best Friend wasn’t in, or the long multiplication had them baffled. Oh for the simple days of childhood. I’m anticipating being a Grandmother eventually, and hoping that I get to be one of those sweet white haired old ladies who makes cookies and cakes for the kids.

Nowadays we can sit and eat the cookies Sarah makes before we watch Game of Thrones together while we discuss whether beheading or a slow sword to the stomach death is most painful.  Teenage years. Not at all romantic, but still very good fun.

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