This week I’ve got two courses beginning with B lined up. It may not be traditional, but I’m starting with dessert this week. Here’s my basic recipe for the ever-popular chocolate Brownie. The recipe makes about 12-14 depending on the size of your baking tin and your portion size. Brownies are really easy to make, so a great one to try if you’re new to baking or if you want to make a quick tasty treat.
Brownies – ready to eat
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
- 150g butter (unsalted) – cut into small cubes
- 200g dark chocolate (I’d recommend 70% cocoa solids) broken into small pieces
- 250g sugar
- 100ml milk (both full- or semi-skimmed are fine)
- 3 eggs
- 100g plain flour
Recipe:
- Preheat your oven to 180°C. Grease a baking tin with butter.
- Create a bain marie by putting a bowl over a saucepan of just boiling water (turn the heat down once it’s boiling). Into this tip the butter and chocolate and leave to melt – this will take a few minutes.
- In the mean time beat the eggs in a separate bowl and weigh out the sugar, milk and flour.
- Once the chocolate and butter have melted, beat in the sugar and milk. Leave to cool for a couple of minutes and then mix in the beaten eggs (if you mix the in whilst the mixture is too hot, it may curdle).
- Finally sieve in the flour and fold into the mixture.
- Pour into your greased baking tin and put in the middle of the oven for 15-20 minutes. You can test when the brownies are done by sticking in a knife. With a normal cake, it’s ready when the knife comes out clean, but with brownies you want a little bit of chocolate goo to stick to the end of the knife.
- When done, leave to cool for 10 minutes before attempting to cutting, serving and eating.
Brownies – melting chocolate and butter
Brownies – melted chocolate and butter
Brownies – fresh from the oven
It starts with Breakfast 