I've tried a lot of brownie recipes over the years, and they've all been good...but not great. I came upon this recipe in a 'woman's weekly' recipe book gifted to me by my aunt Margaret and I must say, it's a gold winner. Sarah put the batter together, once I had everything weighed. She wanted to make them for her pediatrician because he did not give her a poke, the last time we visited him when she had a fever. Unfortunately, it never made it to the doctor’s room; it was walloped before it could even get cold to cut.
Here is the recipe!
Chocolate Brownies
Ingredients
Butter – 250 grams
Chocolate – 250 grams (chopped)
Caster sugar – 550 grams
Eggs – 5
Cocoa powder – 50 grams
Self Raising Flour – 150 grams
Method
Grease and line a 9” square tin with baking paper. Preheat oven to 180 degrees. Sift dry ingredients together and set aside. Bring butter to the bowl in a saucepan, lower heat and dissolve chocolate in it. Transfer to a mixing bowl, add in sugar and mix till almost dissolved. Add in eggs and combine well. Fold in the dry ingredients. Pour into the prepared tin. Bake for about 30 minutes, till the crust forms, but center is still wobbly. Allow to cool completely in the tin before removing. Cut with a warm knife. Dust with icing sugar.
This is a great melt and mix recipe, so it's really quick and easy to make. Something you must remember when you are making brownie... the baking time. Too long in the oven and the brownie, will turn out "biscuity" and dry.
No comments:
Post a Comment