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Monday, 11 February 2013

step by step : seriously chocolate~y brownies

So so yummy, and ( you may well have spotted a pattern by now) really really simple.  It's another one of those 'measure, mix and cook' ones!  Pictures first, so you know what you're aiming for, and the wordy version at the end.


Ingredients:

250g margarine/butter
500g sugar (granulated is fine)
100g cocoa powder
4 eggs
100g self raising flour
5 tbsp chopped mixed nuts (optional ~ if you don't like nuts in brownies, don't put them in!)


Turn your oven on to 180°c

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wait for twenty minutes

What to do:
  1. Turn on the oven, 180°C.
  2. Put the marg in a saucepan, heat til it's melted, then add sugar and cocoa powder.  Continue heating gently and stir til the sugar is dissolved in the melted marg.  You will be able to see melted butter still, that's fine, as long as you can't see gritty bits of sugar in it.
  3. Take the saucepan off the heat, let it cool for a couple of minutes while you sort out a tin to use - line this with two layers of foil or some of this fantastic stuff
  4. Crack the eggs into the saucepan and beat in - this is why you have to let the mixture cool a bit, as otherwise the eggs will be cooked by the rest of the ingredients, so you'll have stringly bits of scrambled egg in there.  Yuck.
  5. Stir in the flour and (if you're using them) the choped nuts.
  6. Pour the lot into the tin or whatever you're using, and put it in the oven.
  7. Let it cook for about 20 minutes then check it.  The 'stick a squewer in' test won't help, so you'll have to base your judgement on something else.  Brownies are supposed to be kind of squidgy, so if you gently shake the tin you should see it wobble in the centre, but the edges should be fairly solid.  It will firm up as it cools, and undercooked tastes better than overcooked, as then it will be dry.
  8. Slice, eat, share, and sit back and wait for the compliments.

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