In Praise of the Full Fat Brownie

A few months ago I began a journey to find The Best Brownie Recipe, but I got a little side tracked. Side tracked by things like black beans and sweet potatoes. I was inundated with brownie recipes which were packed full of sweet sounding delights, lashings of butter, mountains of sugar, and more ‘best quality’ chocolate than you could ever dream of. But for some reason I decided to try out some of the ‘healthy’ or ‘free from’ alternatives. I’ll keep going on that detour, but this evening I returned to The True Path.

I was baking 4 batches of brownies for a wedding this weekend. Initially I thought this would be a great time to try out 4 different recipes. I even picked 4 from my friends and made a little hand drawn spreadsheet of the ingredients, detailing how much of each thing I would need for each recipe and then totalling it up at the end. But then I realised this was possibly not the time to undertake this experiment. For the experiment to be Truly Scientific I will need Score Cards, and I will need everyone to try every brownie. I’m not sure that it would be right to turn the wedding into a Highly Scientific Brownie Experiment. So, I put my spreadsheet to the side (it will be used later, don’t you worry) and stuck to my trustworthy recipe.

And, you know what, it was a bit of a relief to return to this old friend. A brownie recipe that contains chocolate. And sugar. And flour. And butter. And even eggs. And lots of all those things. (Except the flour – there’s not much flour). Maybe one day I’ll be a Healthy Brownie Convert, but for now I’ll just run further tomorrow*.

(*I will in actual fact not run tomorrow at all, I haven’t run for about 2 weeks. A girl has to prioritise and sometimes Baking wins. But it’s the thought that counts….)

Anyhow, here’s the recipe that I’ve been using for all these years:

Ingredients:
200g butter (or marge, or stork, or value spread – it’s all the same if you ask me!)
200g dark chocolate (again, value is just fine!)
3 medium eggs
250g caster sugar
112g plain flour
200g white chocolate (value fine, again!) chopped into chunks
0.5 tsp salt
0.5 tsp vanilla essence

Bake in:
Approx 12.5 x 8 inches baking tin lined with baking parchment

Method:
-Preheat oven to 170 degrees C and line tin with parchment
-Melt dark chocolate and butter together in microwave
-Beat eggs and sugar together until pale. Add the melted choc and mix well until blended
-Add flour, salt, white choc, vanilla essence and stir all together
-Pour into tin and bake for about 30 mins, poss a bit longer. Top will look cracked and you want it to be ever so slightly gooey still on the inside.
-Enjoy!!

I can bake a rainbow…

I love colour. And I love baking. A couple of years back I decided that making rainbow cupcakes would be an excellent use of an evening. And it was. I used a regular cupcake recipe, then divided the batter in to 6 ramekins. (Yes, I know there are 7 colours in the rainbow strictly speaking). Using food colouring I dyed each tiny pot of batter a different colour of the rainbow. Then I set about filling the cupcake cases. A tiny amount of purple in the bottom of each case, put in and spread using a teaspoon. Then a tiny amount of blue, applied even more carefully so it doesn’t mix with the purple. Then green, then yellow, then orange and then red.

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