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Tuesday, 19 March 2013

B is for Brownies







So I made brownies... Again...
I seem to be unable to stay away from chocolate. This time I added white chocolate chip chunks! These brownies are gooey and more chocolately than previous ones (these). The white chocolate adds a great extra kick, but it's very much optional. My mum came home with raspberries and they taste wonderful with the rich chocolate brownies. These really are rich, so even I find it hard to eat more than one (or two) at a time. The recipe I used yields a large number of deep brownies (if using a 9in x 9in pan) and they are grrreeeaat.

Recipe (adapted from here):
300g/10z dark chocolate
250g/8oz butter
300g/10z caster sugar
100g/3.5oz soft brown sugar
5 eggs
1tsp vanilla extract
175g/6oz plain flour
30g/1oz cocoa powder
pinch of salt
150g chopped white chocolate/nuts/etc. - optional

1. Preheat the oven to 180oC & grease a 9in x 9in cake tin.
2. Melt the butter and sugar together in a large bowl over a pan of almost-boiling water.
3. When the chocolate and butter are smooth and melted, take off the heat. Add the sugar and whisk until well incorporated.
4. Add 3 eggs, whisk, add the remaining 2 and the vanilla and whisk until smooth, taking care not to over mix.
5. Add the flour, cocoa powder and salt to the chocolate mix and fold in.
6. Add optional extras, such as chocolate or nuts.
7. Pour into the prepared tin, and bake for around 35 minutes, or until a skewer/sharp knife inserted into the middle comes out with a few crumbs on.

Also, if you're reading this, please don't be afraid to comment! I love getting any feedback on my posts, just one comment will put a smile on my face for days!

4 comments:

  1. Can't wait to make these!

    ReplyDelete
  2. I was lured over by the photos on Yarnstorm - your brownies looked so delicious. Thanks for sharing the recipe, I'll definitely try these!

    ReplyDelete

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