So, first item of baking – brownies!! Lovely, gooey, chocolately brownies…. hhhmmmmmm!!!!
Anyway, back to business!
The recipe is:
Gooey Fudgey Brownies
These gooey, fudgey brownies get their consistency from not too much flour,
and an extra egg than you’d normally use!
300g (10oz) Soft Brown Sugar
250g (9oz) Soft Butter
3 Eggs & Extra Yolk
200g (7oz) Chopped & Melted Dark Chocolate (as good quality as possible)
50g (1.75oz) Chopped Dark Chocolate (as good quality as possible)
120g (4.5oz) Plain Flour
0.5 Tsp Baking Powder
Couple of Handfuls of Walnuts
Tbls Demerara Sugar(nb If like me you are allergic to nuts, you can replace the 50g chopped chocolate & chopped nuts with a bag of chocolate chips) Method Make sure you read this recipe before starting to bake so you know every stage before commencing!! Pre-heat the oven to 180’C, 350’F, gas mark 4. Line and grease the cake tin.
- Chop the butter into small pieces and put into a mixing bowl. Soften until almost melted (this will give brownies a fudgey rather than sponge-like texture), then add the soft brown sugar and beat until whipped and lighter in colour.
- Sieve the plain flour with the baking powder and add a pinch of salt.
- Beat 3 large eggs and 1 extra egg yolk together in a bowl or measuring jug. The extra egg adds to the gooeyness – yum!
- Break up the 200g (7oz) of chocolate and melt (either in a microwave, or in a bowl over a pan of boiling water) until runny, then leave to cool slightly.
- Put a couple of handfuls of walnuts into a plastic bag and crush slightly with a rolling-pin until broken but still in fairly large pieces.
- Now you can begin to pour the egg mix into the butter and sugar just a little at a time, beating vigorously between each addition. Keep adding the egg mix until the last addition, then add the flour and the chopped chocolate, stirring until fully incorporated. This will stop the mixture from curdling.
- Now quickly stir in the runny, melted chocolate along with the walnuts.
- Straight away, pour the soft cake mixture into prepared cake tin and spread out evenly. Sprinkle Demerara sugar over the top to create a crunchy topping.
- Bake on the middle shelf of oven for 35-40 minutes, depending on your oven.
- Test to see if it’s cooked by sticking a sharp knife into the centre. You should see melted chocolate, but the sponge should be cooked. If not, return the brownies to the oven for another few minutes.
- Once cooked, remove from the oven and leave in the tin for half an hour to cool. Now transfer, along with the lining paper, to a cooling rack.
So, give them a go – if I can make them, anyone can! And they are VERY yummy!!!