Picture a girl, sprawled out on the kitchen floor surrounded by cook books; a half drunk glass of wine at her feet and boyfriend at the ready for drink top-ups. Bliss.
It is 12am and Alan and I have decided it is time for dessert. Unenthused by anything in the cupboard (supermarket ice cream) we figure it is the perfect time to start whipping together something devilishly delicious.
After spending the next hour arguing over recipes we finally agree on chocolate brownies. Or should I say, I give in to the idea of chocolate brownies after discovering the remains of an old chocolate house, left over from the school Christmas raffle from months earlier.
I have never been overly keen on brownies but I have to say doubling the chocolate content and smothering steaming hot, molten brownies with thick, decadent cream, may just have me swayed.
Brownies
Preparation time – 15min
Cooking time- 25min, depending on oven
Makes 16-ish
100g dark cooking chocolate, roughly chopped
60g unsalted butter, chopped
2 eggs, beaten
¾ cup caster sugar
1 tsp. Vanilla essence
½ cup plain flour, sifted
¼ tsp. Baking powder
¼ cup roughly chopped walnuts
Pre-heat oven to 180 degrees C.
Grease and line a 20cm square baking dish with greaseproof paper.
Place chocolate in a heatproof bowl over a saucepan of simmering water OR microwave for 30 second intervals until the chocolate has melted.
Add butter and stir until smooth. Set aside to cool slightly.
Beat the eggs and sugar together until thick and creamy. Add the chocolate mixture and beat to combine. Add the vanilla.
Fold in the sifted flour, baking powder and walnuts. Mix well.
Pour into prepared baking dish.
Bake at 180 degree C for 25min or until a skewer comes out clean. Allow to cool in the tin before cutting squares (as big as you want)!
No comments:
Post a Comment