Well, not really, but there is behind these ones. One of my sister's flatmates Beth was also a passionate baker, and whenever we went to visit she whipped us up a batch of gooey chocolate brownies. It took me a while to persuade the recipe out of her, but one day I received a letter in the post containing THE secret recipe.
That was over a year ago, and since i've tweaked and changed the recipe endlessly, and now feel confident enough in it to share on this blog (without persecution by Beth!) They are really something else, with huge chunks of sweet white chocolate buried in a decadent mixture of milk and dark chocolate; definitely a rainy-day treat.
150g dark chocolate
100g milk chocolate
325g golden caster sugar
10ml vanilla extract
150g plain '00' pasta flour
200g white choc, chopped
Preheat the oven to 180 degrees Celsius (160 fan) and grease and line a rectangular baking tray. Melt the butter, milk chocolate and dark chocolate together in a heatproof bowl over a pan of simmering water.
Add the melted chocolate mixture to the egg mix and beat well. Fold in the flour. Coat the chopped white chocolate with flour and stir half of it into the mixture.
Bake in the preheated oven for 30 minutes if you prefer your brownie gooey, and 40 minutes if you would like it firmer and more chewy. I usually aim for about 35 minutes.