Squidgy Brownies

I’ve got two of my old school friends coming over for lunch, they are not really coming to see me, but my new cat Paddington.

For lunch I have made us sweet potato, butternut squash and smoked paprika soup; and I want to make something yummy for desert. I think brownies are bound to go down well! I am following a recipe from the step-by-step baking book again, I use this book a lot as there is so much in it and it is really easy to follow, you can get it from Amazon for £16.25.

The recipe in this book is actually for hazelnut brownies but I do not have any hazelnuts so they will have to be plain chocolate brownies. Macadamia nuts would also be delicious in them, but I do not have any of those either.

To make plain brownies you will need:

175g of unsalted butter

300g dark chocolate

300g caster sugar

4 large eggs, beaten

200g plain flour

25g cocoa powder plus a tiny bit extra for dusting at the end

First of all you will need to preheat the oven to 200 Celsius or gas mark 6. Next you will need to line a shallow rectangular tin with baking parchment or grease it with butter. I don’t have a proper tin so I am going to use a large baking tray.

Next you will need to measure out the chocolate and butter into a glass bowl. Place the bowl over a pan of simmering water, make sure the water does not touch the bowl.

Make sure you keep stirring the mixture until it is all melted and smooth. Once it is all smooth remove from the heat and allow to cool.

After the mixture has had a bit of time to cool down you can add the sugar. Mix the sugar in well until completely smooth; feel free to lick the spoon at this point.

Once the sugar is mixed in you can add the eggs; beat them together and add to the mixture a little bit at a time stirring in between.

Now you can add the flour and cocoa powder. Sift the flour and cocoa into the mixture holding to sieve above the bowl this allows it to aerate. I sifted them separately but to be honest it is probably easier to do them together.

Mix really well so that none of the flour or powder can be seen. You can now pour the mixture into the tin and smooth into the corners using a spatula.

So now you can just pop it in the oven. The book says to bake it for 12-15 minutes, but I like brownies when they are still quite soft in the middle so I’m only going to bake for 12 minutes. To test if they are done you can use a cake spike, unlike testing sponge you want there to be a bit of mixture on the spike.

Just leave the brownie in the tin while it cools to make sure the centre stays soft. once cooled you can lift it out by the edges of the baking parchment. Once it is out you can cut into squares using a sharp knife. You can make these as big or as small as you like. I’m going to make mine quite big! These could be cut into inch square pieces for children’s lunch boxes or as bites at a party.

Finally you can sprinkle them with some cocoa powder. It would be great to serve them with raspberries and cream.

We are going to have them with a lovely pot of tea!


May 16, 2012. Uncategorized.

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