B Is For Brownie
‘B’ is for Brownie, ‘D’ is for Decadent and ‘V’ is for very high quality. Lou Cox has combined her love of food and cooking with her experience (gained at Hotel Chocolat) of working with high quality, single-origin chocolate – and developed the most luxurious, rich, smooth and flavour-packed brownies you could hope to find. These are seriously indulgent and strictly for appreciative adults only.
Lou’s objective is to produce brownies where chocolate is the star, bringing the unique and distinct flavours found in single-origin chocolate to the fore, and carefully balancing the other ingredients to complement the chocolate rather than mask it. She uses two varieties of chocolate: 100% Madagascan and 85% Colombian. The former contributes red berry flavours, gentle acidity and butteriness, the latter is dark with a smokey hit.
The business may be called B is for Brownie, but do not expect a standard brownie. They are a cross between chocolate torte, truffle and the best chocolate cake, with a smooth, dense and moist consistency. Alongside the individual chocolate flavours, unrefined soft light brown sugar contributes a subtle hint of molasses, gluten-free flour produces a velvety texture and Guerande coarse sea salt is used in subtle but noticeable flakes. Add unsalted butter and free-range eggs and you have the basis of Lou’s brownies.
Plain is delicious but there is a wide range of flavours. Choose from Sea Salted Butterscotch or Raspberry Jam & Rosewater; flame raisins soaked in spiced rum produce a subtle Rum & Raisin. Then there’s The Blonde – single-origin Dominican Republic white chocolate, creamy and sweet with just a hint of vanilla; and Banoffee Blonde, made with single-origin Dominican Republic white chocolate, real banana and butterscotch. Other flavours are available according to seasons, events, or Lou’s creative mood.
You can find B is for Brownie at specialist food festivals and chocolate events, or order online for delivery anywhere in the UK. All the brownies are baked to order, sold in slabs of half a kilo or more and posted out. They make perfect gifts and come carefully wrapped and boxed with a handwritten gift card if required.
If you don’t know any deserving foodies, treat yourself – you’ll thank yourself you did.
By Anna Forgaard, area editor