Brownies are a bit like small cakes, except stodgier. This is based on an American recipe, although altered a little.
baking paper (optional)
time in oven: 30 mins
melting chocolate and butter
- Measure out the butter and chocolate in the bowl. Put bowl in a saucepan with a little water. Heat until butter and chocolate have melted.
- Measure and add the sugar. Then beat in the eggs, one at a time.
- Measure and add the . The mix is fairly liquid.
- Line the baking tin with baking paper (this is optional, but makes it a lot easier to get the cake out afterwards). Pour the mix into the tin.
- Put the tin in the oven without a lid. Cook for 30 minutes.
- Cut into squares. Leave the brownies to cool in the tin. Then turn them out.
- You can add various other ingredients to the mix, such as chopped nuts, vanilla essence, small bits of white chocolate.
- I often make half the amount, as 'little cakes', cooked in a tin producing multiple small cakes. These are much shallower than muffins, so don't use a muffin tin. I cook them for less time. The idea came from Toronto, Canada, where they sold "two bite brownies". They need less coooking - say 20 mins.
© Jo Edkins 2010 -