AGES ago I promised Mandy the recipe for my Rather Wicked and Definitely Gooey Chocolate Brownies...
It's a Nigel Slater one from his Kitchen Diaries, with my usual tweakings :o)
225g/ 8oz golden caster sugar
250g/ 9oz butter or the equivalent (I use sunflower pure because butter doesn't like me)
250g/ 9oz chocolate
60g/ 2.5oz plain flour
60g/ 2.5oz cocoa powder
0.5 tsp baking powder
23cm sq baking tin (lined with baking parchment paper)
gas 4/ 180c
1, Cream butter and sugar till white and fluffy
2. Melt choc (keeping 50g aside) in bowl suspended over but not touching a saucepan of hot water.
3. Chop the 50g of remaining choc into pieces (gravel sized or bigger depending on your preference)
4. Beat eggs lightly in a small bowl
5. Sift flour, cocoa and baking powder together into a bowl and add a pinch of salt
6. Add egg to butter mix a little at a time
7. Mix in melted and chopped choc to egg and butter mix
8. Fold in flour and cocoa to the mix without knocking out air
9. Pour mix into tin, smooth off top and bake for 30 mins
10. The cake should appear slightly softer in the middle when it's done and if you put a skewer in it should come out sticky but not with raw mix attached to it. It solidifies a little on cooling and you should leave it at least an hour before cutting into squares.
11. When cool dust with sifted icing sugar
I have made it twice- once I got the cooking time bang on and it was really squidgy and perfect, the second time I cooked it slightly too long but on both occasions it lasted for well over a week (astonishing in this house) and the dryer of the two seemed to get more squidgy as time went on. It makes a lovely present, cut into tiny squares, dusted with icing sugar and put into a clear gift bag tied with a colourful ribbon.
This one comes from a nondescript-looking little recipe book I've had for yonks. It isn't the brain child of a celebrity chef but it is cheerful, uncomplicated and unfancy and I use it all the time. It's speciality is Sweet Food :o)
250g/ 9oz butter (or equivalent)
40g/ 2oz icing sugar
185g/ 6oz self raising flour
1 tsp vanilla essence
60g/ 2oz custard powder
Two baking trays, lined.
Gas 4/ 180c
1. Beat butter and sugar till light and creamy
2. Beat in vanilla essence
3. Sift in flour and custard powder and mix to a soft dough
4. Put dollops of mix onto tray (I used a dessert spoon size)
5. Bake for 20 mins till lightly golden
6. Leave to cool
You can make a passionfruit, icing sugar and butter filling for these and squash two bisuits together with it. If you want to do that you'll need 60g butter (or equivalent), 60g icing sugar, 1.5 tablespoons passion fruit pulp- mash the flesh of the fruit with the back of a fork to make this. Cream the butter and icing sugar then just mix in the p fruit pulp. You can substitute passion fruit for coffee if you prefer (dissolve 2 teaspoons of instant coffee in 2 teaspoons of hot water and mix in to butter and icing sugar mix).
I made about 20 of these biscuits and there are about 6 left!! VERY easy to make, VERY moreish and they do just melt in your mouth :o)
Let me know if you make either of these how they turn out. Perfect for the weekend :o)
I'll leave you with some pics of the Hounds who both found perfect spots to sleep in while I was sewing yesterday- the sun was out and it was shining in certain places on the carpet. Two Happy Dogs :o)
|She does love her Big Friend|
Have a lovely day everyone,