Week 3. Bake 3.So today's bake is one which I rarely make but absolutely LOVE. Chocolate brownies. This is a basic brownie recipe and I have already decided what I am going to add to my brownies next time, so stay tuned for Raspberry Rocky Road Chocolate Brownies...yum! So here is the basic recipe to start from.
- 200g of dark cooking chocolate (I used chocolate with 72% solids)
- 100g of unsalted butter
- 250g of caster sugar
- 4 large eggs
- 1 teaspoon of vanilla essence
- 60g of plain flour
- 60g of cocoa
- Pre-heat the oven to 180c and line a tray bake tin (approx 22 x 22cm)
- Melt the chocolate in a bowl over a pan of water - this allows it to melt slowly and not to burn.
- Once this has melted, set to one side and allow to cool (as if you add it to the brownie mixture too quickly it will melt the butter).
- Now beat the butter and add in the sugar and beat together until light and fluffy. This will take about 5 minutes if you are doing it by hand).
- Beat the eggs together and then add them to the butter/sugar mixture one tablespoon at a time, beating it all the time.
- Now beat in the vanilla essence and the chocolate (which should now be cool enough). Mix well.
- Sift the flour and cocoa twice (this will add air to the mixture) and fold it into the brownie mixture.
- Now pour the brownie mixture into the lined tin and place into the pre-heated oven and cook for 18-20 minutes.
- Once cooked (you can tell as there will be a slight wobble in the centre) leave in the tin to cool.
- Once cool, transfer from the tin to a cutting board and cut up the brownies into squares.
Now eat! (Store in an air tight tin for 4-5 days, but they probably wont last that long).
And just when I had finshed making my brownies I saw my cat sunggled up in one of my vintage bags... so cute.