Hello loyal readers,
While our saucy Cat is currently in Cambodia teaching children about the British ways, Shonette and I have been mainly doing nothing at all, apart from enjoying the summer, going on travels and in Shonette’s case, raise her profile as a new celebrity in Bristol.
But I wanted to share one of the most treasured recipes I have.
Everyone who’s tried my brownies said they were amazing, with one person bowing to me and another saying it was the best chocolatey dessert they ever had.
My brownies, without sounding full of myself, are better than any I have tried in a cafe or restaurant.
But my idea of a perfect brownie is: squidgy, dense – but not too dense – dark but not too dark, sweet but not overpoweringly so, and not cakey.
You may prefer the more cake like versions which are best served warm with ice cream, or you may prefer the really cocoa-y brownies that are so rich you can only have a small square. I like mine as they are moreish, rich without making you sick, and sticky and dense without falling apart.
If that sounds like the brownies you like, try out my recipe!
Yields 16 large squares
- 230g butter – melted
- 120g flour – sifted
- 3 eggs – slightly mixed in a little bowl
- 400g white sugar
- 1/2 tsp baking powder
- 60g cocoa powder – sifted
- 1/2 tsp vanilla essence
- 1/2 tsp salt
- White chocolate chips
- Glacier Cherries
Preheat oven to 170C or Gas mark 3:
Melt butter and add sugar, egg, vanilla and salt, and mix well.
In a separate bowl add flour, cocoa, baking powder and pour the butter/sugar mix into the bowl. Stir it carefully until all well combined. Add chocolate chips and glacier cherries if using and mix.
Line and butter a square tin and dust with cocoa. Pour the batter into the tin and bake in the oven for 50 mins.
However, I have made this recipe in a fan assisted oven and a gas oven, so check the brownies at the 50 min mark and see whether a skewer inserted in the middle comes out clean. Keep an eye out on the top and if it starts browning too much on the edges, wrap in tinfoil.
For gas ovens: Put the brownies on a shelf as high as possible as the bottom in gas ovens are always hotter.
These take a while to cook, so keeping the temperature low will make sure it won’t burn.
Once baked, take out of the oven and leave the brownies to cool in the tin. After 10 mins, put it on a wire rack to cool. Only cut into squares once it’s completely cooled.
They keep for 3 days if you keep them in an air tight container or wrapped individually.