Brownies originated in the United States of America.  Hawaii, one of the American states, produces one of the richest and most exquisite cocoas on earth from the Theobroma cacao trees. The trees are cross bred to produce a chocolate without bitterness or acidity and with a unique nutty flavour. The Hawaiin cacao trees, unlike all other types, grow in full sunlight in the rich volcanic soils of Kea’au and Kona on the island of Hawaii where the farmers plant more trees per hectare (each bearing 100 pods per tree) than anywhere else in the world.  Chocolate brownies became wildly popular in American some time after World War II 

even though they’ve been around since the 19th century. The first published recipe was found in the 1897 Sears Roebuck catalogue. During the depression, recipes for brownies appeared on the cocoa tins and chocolate wrappers – in all probability to lift Americans spirits a little. Milton Hershey, ofHershey bar fame, adored chocolate brownies with ice cream - a la mode. The most famous brownie recipe is the so-called haschich fudge to be found in a British cookbook by Alice B. Toklas published in 1954 – contained a whole tablespoon of cannabis resin! She thought it might be fun for ladies bridge club meetings or reunions.

CHOCOLATE BROWNIES

Ingredients

• 400 g unsalted butter
• 400 g dark chocolate (75% Lindt is perfect)
• 6 jumbo eggs
• 1 tablespoon vanilla extract
• 500 g caster sugar
• 100 g honey
• 250 g plain flour
• 1 teaspoon salt
• 325 g chopped pecans (or walnuts, macadamia’s, brazil nuts and even hazelnuts)

Method

Preheat your oven to 180 C.

• Line the brownie pan, sides and the base, very well.
• Melt the chocolate, honey and the butter together in a big heavy based pot on a low heat.
• In a mixing bowl beat the eggs, sugar and vanilla and measure the flour and salt into another bowl.
• Once the chocolate mixture has melted and cooled, beat in the eggs, the sugar mixture and the nuts.
• Finally add the flour, bit by bit until everything has been incorporated and it’s smooth.
• Put into the properly lined pan and bake for 25 minutes.
• The top should be a bit dry but the inside will be soft, moist and rich.
• Cut to taste and eat as is or drown in thick, rich chocolate.