I tend to bake a lot with fruit, mostly because I love the flavour of fruity bakes and like to pretend it's part of my five-a-day, but every so often I have the urge to bake something unashamedly sweet and down right unhealthy. Enter the brownie.
![]()
These are quite possibly the squidgiest, fudgiest brownies I have ever made. They almost had to be peeled off the baking parchment. However they still had that all important crisp, flaky brownie surface. I also chucked some extra chunks of milk chocolate to the batter so there would be little pockets of gooey chocolate with each bite.
These are quite possibly the squidgiest, fudgiest brownies I have ever made. They almost had to be peeled off the baking parchment. However they still had that all important crisp, flaky brownie surface. I also chucked some extra chunks of milk chocolate to the batter so there would be little pockets of gooey chocolate with each bite.
For a change I photographed these at the picnic bench in the garden as it was so warm and sunny. Yeah, sunshine happens occasionally, and what's better than enjoying a brownie with a cuppa in the sunshine?
The recipe is ever so slightly adapted from one I bookmarked on Nelly's Cupcakes last year, originally a Nigella Lawson recipe.
Just a reminder to everybody that google reader is shutting down in the next couple of weeks so you'll either need to bookmark your favourite blogs or swap to a new blog reading platform such as Bloglovin', Feedly or Hello Cotton. Personally I use Bloglovin' and I find it easy enough to navigate. My Bloglovin' button can be found on my sidebar if you want to click and follow :)
Here's what I did:
200g unsalted butter
180g Cadburys Bourneville chocolate
20g milk chocolate (40% cocoa solids)
20g milk chocolate (40% cocoa solids)
2 duck eggs
260g golden caster sugar
115g plain flour
1 teaspoon salt
1/2 teaspoon vanilla extract
75g milk chocolate, roughly chopped
Preheat the oven to 180C/Gas 4 and line a 20 x 30cm baking tray. Melt together the butter and chocolate, either in short bursts in the microwave or in a glass bowl over a small pan of simmering water. Set aside to cool. Meanwhile whisk together the eggs and sugar, then add the cooled butter/chocolate mixture. Add sifted flour, salt, vanilla extract and chunks of milk chocolate and mix everything together. Spread the mixture onto the prepared tray (I also had enough to fill 4 cupcake cases) and bake in the oven for 20-25 minutes until the surface is lighter in colour and slightly cracking. Leave to cool completely in the tray (if you can resist!) before cutting into slices.