Thursday, 14 September 2017

Brownies

I have fond memories of walking past W H Smith circa 2010-2011 at Birmingham New Street when the train station was undergoing refurbishment. Back then, I was studying my Masters degree and would pass time before train transfers to flick through Readers Digest baking book for recipe inspiration. The brownies featured in this book are probably the easiest baking recipe in this book, however when you want a quick chocolate fix, these brownies serve the purpose; they are incredibly easy to make. What's better is these brownies taste amazing, rich and moerish. I added some white chocolate (which is of course optional)  in the brownie mixture which gave it a further chocolate hit. 



Ingredients 
125g buter at room temperature
200g dark chocolate, chopped
2 eggs
230g caster sugar
1 teaspoon vanilla essence
60g plain flour
2 tablespoon unsweetened cocoa powder
100g walnuts

Method
Use a 20cm (8in) square tin. Grease and line with baking parchment paper. Preheat the oven to 180C (350F Gas Mark 4) . Melt the butter and 115g go the chocolate in a bowl and set over gently simmering water; remove from heat and leave to cool. 
Whisk the eggs in a bowl with electric beaters. Gradually add the sugar; beat continuously until the mixture is thick and foamy and leaves a ribbon - like trail when the beaters are lifted. Add the vanilla essence and the chocolate mixture and blend in thoroughly. Sift flour and cocoa powder over the mixture and scatter in walnuts and the rest of the chocolate. Fold the mixture together with a large spoon. 
Pour the batter into the tin and bake for about 30 minutes or until the top is a rich brown. place a piece of foil over the top if it looks to be in danger of burning. Cool brownies briefly in the tin cut into squares. Cool brownies completely on a wire rack. Store in an airtight conner; they will keep 3-4 days. 
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