I love baking, but I don’t often get the chance to do it because ingredients are expensive or I’m trying to eat more healthily or I don’t have time. But I have, however, perfected how I make brownies and I love writing these recipe posts so I thought I’d share!
- 8 oz butter
- 1 lb soft light brown sugar
- 3 oz cocoa powder
- 4 oz self raising flour
- 4 oz plain chocolate
- 4 eggs
The first step is to pre-heat the oven to about 180 degrees. I always feel like I’m doing it too early but if I don’t do it now I forget to do it at all.
Next step is to measure out the butter, chocolate and cocoa powder and melt them all down. Don’t do this until all the ingredients are fully liquidised otherwise they’ll burn – do it in thirty second bursts until it’s just a few lumps that disappear when you stir them. I find two bursts of thirty seconds in the microwave is fine.
Whisk the eggs and the brown sugar in another bowl (yes, you do need that much brown sugar). Then add the previously melted chocolate and mix it all together. I find it works just as well with a wooden spoon than an electric hand whisk and it keeps it all light and fluffy and airy or something.
Measure out the self raising flour on top of all the other ingredients and mix it all together gently, making sure all of the flour is definitely mixed into the rest of the ingredients.
Line a rectangular tin with grease proof paper – personally I find it makes it a lot easier to remove the brownie in the end but that might just be me being very lazy. If you don’t use paper, grease your tin properly! It’s meant to be quite a gooey brownie.
Once you’ve transferred your mixture to your tray, put it in your preheated oven for 30-40 minutes! I thoroughly recommend checking it at 30 minutes (if not earlier) then deciding how much longer you want to leave it in for, then if you want it particularly gooey in the middle, or any other feature to your preferences, you can monitor it more closely.
If not, cook it for around 35 minutes (it worked best for me!) and just poke a knife straight through the middle to make sure it’s cooking – if it comes out completely clean it’s done!
Remember to turn the oven off. That helps.
Leave the brownie in the tin for five minutes, then take it out the tin and leave it to cool for five more minutes than tuck in to your hearts content! I find between me and two hungry male flat mates, half the brownie is gone in one night.
Last tip! Whilst milk chocolate does make a nice brownie, to get that rich gooeyness that makes people pull really funny faces of pleasure when they take that first bite, plain or dark chocolate is the way forward.
In general, plain or dark chocolate is the way forward but particularly in brownie.
(Yes, I know I missed another Wednesday post – I’m going to make some mental changes to the diary to make sure Wednesday posts can continue to go up on time in the future!)
Thank you for reading and good luck with your brownie!
Uni blog: http://sophieannblogs.blogspot.co.uk/
The Student Seat: https://thestudentseat.wordpress.com/