Postcards from Andy and a lush Kit Kat Brownie

IMG_20140309_184512A few months ago, my mother (bless her) ran into a friend. Said friend asked after my artist brother who lives in Kyoto, Japan. My mother – not au fait with matters of art commented, “He’s well. He was at an exhibit this weekend and had a photo taken with Andy Warhol.” Her friend, looking somewhat disturbed and perplexed on hearing this, responded: “Isn’t he dead?”

embarrassed, my mother related the story to my brother who found it hilarious. Last week, two postcards arrived in the post


Needless to say, we laughed! As you may have gathered by now – this anecdote has absolutely nothing to do with the featured recipe – apart from the fact that Kit Kat’s are BIG IN JAPAN (see what I did there?) – they also come in a variety of exciting flavours like ‘Green Tea’ and ‘Sakura’ (cherry blossom).  As for the brownies – they are all a brownie should be – rich, dark, moist, dense, chewy and extra chocolatey – with a lovely crunch from the Kit Kat to boot.  Served warm with a scoop of vanilla ice cream you may just feel like you’ve died and gone to Studio 54 and taken psychedelic drugs with Andy Warhol…

Kit Kat Brownies

Makes 12

170g butter, softened

1 1/2 cups sugar

3 large free-range eggs

2 tablespoons water

1 tsp vanilla essence

1/2 tsp salt

1/4 tsp baking powder

3/4 cup cocoa

1/2 cup flour

5 Kit Kat’s broken into fingers

Preheat the oven to 180C.  Spray a square baking tin with non-stick spray and line with baking paper.  Beat the butter and sugar together with an electric mixer until blended. Add the eggs one by one, beating after each addition. Mix in the water and vanilla essence. Sprinkle the salt and baking powder over the mixture and stir in with a spatula. Do the same with the cocoa, followed by the flour. Once the ingredients are combined – spoon 2/3 of the batter into your prepared tin and smooth evenly over the base (it will seem quite sparse – however it will rise in the oven) lay the Kit Kat fingers over the mixture and then spoon and smooth over the remaining batter – ensuring the Kit Kat’s are covered. Bake for 30-35 minutes. Allow to cool for about half an hour before cutting into squares.


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