Brownies May 16, 2011Posted by Val in Baked goodies.
Tags: Brownies, Nigella
Now I started these brownies with every intention of making them as Nigella does..but yeah…methinks my skills have kinda rusted because I haven’t baked since January…
- Pour yourself a glass of your favourite drink (wine..so mellow)
- Put some good music on (Was dancing to some Groove Armada- Song for Mutya as I beat the eggs)
Moving on..let’s get baking shall we?
- 225g butter
- 225g chocolate
- 200g caster sugar
- 3 eggs
- Vanilla extract
- 150g of almonds and 100g of walnuts (I didn’t have these to hand so didn’t use them)
- Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
Melted the butter and chocolate. Excuse the lumpy texture
Took the chocolate and butter out of the hot water and let it cool on the counter.
- Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
- Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Ok so instead of making said 16 squares I went and cut some gigantic 8 squares #notgreedy.
Note to the reader:
- At some point (30 min later) I looked at the above recipe, looked at my mix, and saw it wasn’t setting and decided to add 225g of flour…didn’t have self-raising or any baking powder in the kitchen..but I figured since they were brownies, they didn’t need to rise.
- Nigella makes cooking look so very sexy..and so effortless (how does she do that?)
Anyhu it worked out…the brownies kinda have a cake(y) texture but they are delish. They provided that chocolate buzz I was after and were kinda sticky..
Now we just need to practice some more..