Saturday, 2 February 2008

First Cooking Post or Bad Mood Brownies

I have always found brownies a tricky thing to master. The first time I tried to cook them I didn't know they were meant to be still gooey when you pull them out of the oven and left them in for far too long. Needless to say they were rather inedible not to mention writing off the baking dish. Every previous attempt has resembled something out of Goldilocks , too sticky , too stodgy and so on.
Apparently it takes a bad mood to produce the perfect brownie ,at least in my experience anyway.

Classic Chocolate Brownies (taken from The Cookie and Biscuit Bible by Catherine Atkinson)
amounts halved from original recipe makes 12

100g plain chocolate
110g butter
100g sugar
2 tbsp strong black coffee
2 eggs
35g flour
1tsp vanilla essence

Heat the oven to 180 degrees and grease and/or line a 12cm x 21 cm dish. Break chocolate into small pieces and add to butter in a heatproof bowl. Heat over simmering water until the chocolate and butter are blended together and smooth with no lumps. Leave to cool for 5 minutes. In another bowl beat the eggs coffee and sugar together until smooth and them slowly add the chocolate. Add flour, salt and vanilla and mix again. Pour into dish and cook for 20-25 minutes or until a knife comes out clean. Leave to cool and cut.

These tasted much better after I let them cool overnight however I couldn't resist taking one (or two) before.The orginal recipe was for 24 and required 225g of butter sugar and chocolate and 75g of raising flour. It also mentioned adding walnuts (150g)

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