Baking Brownies

Baked brownies

I don’t know about you, but I have #GBBO fever at the moment.  It really had me long for some well-deserved brownie baking me-time.  I have tried two recipes; one tried and tested (by others) and another that looked good, but had no reviews.  Maybe there was a reason for the latter not having any reviews as it was a royal disaster! It was dry and cake-like.  Nothing like a brownie should taste like.  How disappointed was I since I used the last of my good glace cherries to bake this triumphant mess!


 

Here is the good recipe (slightly adapted from BBC Good Food):

Ingredients:

200g unsalted butter

200g dark chocolate

85 g plain flour

50g cocoa powder

3 large eggs

280g brown sugar

60g white chocolate chunks

60g dark/milk chocolate chunks

 

Method:

  1. Turn the oven to 160°
  2. Prepare a shallow tin by lining it with baking paper and greasing it with butter.
  3. Melt butter and chocolate together over a bain marie (glass bowl over hot water). Don’t let the water touch or come into contact with the chocolate mixture.  I learnt this one the hard way…

    Melting chocolate and butter
    Melting me some chocolate and butter
  4. Once melted, mix well and sit aside to cool.
  5. Sift together the flour and cocoa powder.

    Sifted flour and cocoa powder
    Sifted flour and cocoa powder
  6. Cream the eggs and sugar until it has doubled in volume and become pale and fluffy (DON’T turn the bowl upside down over your head: it WILL give you a sweet eggy mess…)
  7. Pour and then fold in the now cooled chocolate into the creamed egg mixture. Careful, if the chocolate is too hot, the eggs will scramble!
  8. Sift the flour mixture a second time, but this time it should be sifted over the chocolatey eggy fluff.
  9. Fold gently until everything is combined.
  10. Fold in the chocolate chunks.
  11. Gently pour the batter into the prepared tin and bake for 25 minutes. When done there should be no wobble when you shake the pan gently.
  12. Let the baked brownie cool completely in the tin before cutting into squares.
  13. It will keep for at least 2 weeks in an airtight container.

For a bit of variety, I’ve scattered one half of the mix with fudge chunks and sea salt and the other half I’ve sprayed with edible gold paint.  I just thought it will give it a nice touch.

If you have tried this recipe, please share a picture or two on my Instagram Facebook page as I would love to see your take on it!

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