The brownie is a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie. Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode), topped with whipped cream or marzipan, or sprinkled with powdered sugar. They are especially popular in restaurants, where they can be found in variation on many dessert menus.
Brownie
- 100g of plain chocolate
- 125g of unsalted butter (make sure its soft)
- 1tsp of vanilla extract
- 2 eggs (lightly beaten)
- 85g of plain flour
- 275g of caster sugar
- 2tbps of cocoa powder
- 100g of pecan pieces
- 50g of plain chocolate (roughly chopped or use chocolate chips)
- One 20.5 x 25.5cm tin which is greased and has its base lined
- To start with preheat your oven to 180 degrees
- Break the 100g of chocolate into pieces and melt in a bowl which is over hot water. Once melted, set this aside to cool until its needed.
- Put the butter in a large mixing bowl and beat this until it is soft and creamy. Then add the vanilla and sugar and continue beating until they have mixed in full with the butter.
- Then gradually beat in the eggs and the melted chocolate, adding a little at a time.
- Sift the flour and cocoa into the mixture (this helps prevent lumps forming) and stir this in. It can help to add these ingredients a little at a time and stir them in fully before adding more.
- Then add the nuts and chocolate pieces and stir these into the mixture.
- Pour the mixture into the pre-greased and lined tin, and spread evenly to ensure an even bake.
- Bake the mixture in your preheated oven for around 25-30 minutes. At which point you should be able to put a skewer into the mixture which will come out clean.
- Once cooked remove from the oven and leave the brownies to cool in the tin until they are slightly warm. You can them remove them and cut into pieces. If you try to remove before it has cooled the brownie will be too gooey still and will just break apart.
- There you have it! A very simple and decadent brownie recipe that's sure to impress your friends and family which its rich text, gooey centre and slightly crisp surface. These are sure to go down a treat - now get baking!
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