Brownie time

BrowniesA favourite the world over and always a crowd-pleaser at parties: I had every reason to make brownies! To add a little crunch, I slightly adapted Lorraine Pascale‘s recipe from Baking Made Easy. Several people already asked me for the recipe, so here it is:

Preheat the oven to 180 C. Line a 20cm square baking tin with baking paper (take a bit piece so it overlaps on the sides, that way you can easily lift the brownies out of the tin). If you don’t have a square tin, just use a round one. It will look a bit different, but taste just as great!

Put 165 g of butter and 200 g of dark chocolate (broken into chunks) in a bowl and melt in the microwave in 25-second blasts, stirring well each time. Whisk 3 eggs, 2 egg yolks and the seeds of 1 vanilla pod (or 2 tsp of vanilla extract) until they begin to get light and fluffy (takes about 5-10 min). Add 165 g soft light brown sugar in two additions, whisking between each. Pour it round the side of the egg mix so as not to knock out the air. Keep whisking until the mixture becomes stiffer and the mixer leaves a trail in the batter. Now pour the melted chocolate in (again round the sides) and add 2 tbsp plain flour, 1 tbsp cocoa powder, a pinch of salt and approx 154 g of biscuits broken into pieces (Lorraine suggests Oreos, but I don’t like those, so I used ChocoPrince instead – I’m sure any digestive biscuit with or without chocolate and/or cream will be fine. If you prefer, you can substitute the biscuits for toasted walnuts or pecans as well). Stir until fully combined (check the bottom and center of the dough well to make sure all the flour and butter got mixed in) and pour into the prepared tin. Bake in the oven for about 25-30 min until the top starts to look dry. Leave to cool in the tin (the top will sink and crack a little). Lift out the tin using the baking paper and cut into squares. For smoother cutting, heat your knife under the tap of hot water. Enjoy!!!

2 thoughts on “Brownie time

  1. Pingback: Getting funky: crouching tiger, hidden zebra cake | Deliciously Sarah

  2. Pingback: Foolproof classic: chocolate and cardamom mousse « Deliciously Sarah

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