So I think it's clear by now, that I should be a lot heavier, and flabbier than I am. My sweet tooth is unstoppable, and my will power practically non-existent, as is proved by yesterday evenings activity of eating Nutella straight out of the jar.
(This was a little lesson learnt from my cousin Georgie. At just age 15, the girl is a genius).
But here it is - another baking recipe.
This time, Brownies. Yummy, scrummy, couldn't be worse for you, gooey in the middle chocolate brownies.
I baked this batch as a request from Laurie's housemates. They've all just moved into this lovely London flat, and have been kind enough to let me stay and shower. I fully intend to be there quite a lot and so told them I'd bring baked goodies by way of rent. They seemed happy with this arrangement, and this time, requested brownies.
I didn't get a chance to take any photos of them (foolish - I know. I can only apologise.). You'll have to take my word for it when I say that they looked like this, but without the nuts:
You can add as many bells and whistles as you like to these brownies, but in this instance I didn't as I didn't know if Lewis or Dan had nut allergies, and we all know that fruit in desserts is a controversial topic.
I was a bit worried it would make them a bit hefty, but it didn't. Win.
What you need:
250g Unsalted Butter
200g Dark Chocolate
80g Cocoa Powder
65g Plain Flour
1 tsp Baking Powder
360g Caster Sugar
4 large egss
I did warn you it was an unhealthy one....
Right, and now the method:
1. Pop on your oven to pre-heat to 180oC/Gas Mark 4
2. Line a baking tin with greaseproof paper. I spent ages trying to get all the crinkles out, and I'm really not sure its possible, so learn from my error and don't stress over it!
3. Melt the butter and the chocolate in a bowl over simmering water. If you want to add cherries/raisins/nuts etc - now is the time to committ.
4. Mix together all the dry ingredients, and then add the chocolatey, buttery goo. Mix together well.
5. Beat the eggs together, and then add into the rest of the mixture. Stir together until all nicely blended.
6. It should be really liquidy still, so pour straight into the baking tray and flatten it out so all corners are covered and its nice and level.
7. Pop them in the middle of the oven for 25 minutes. You can check they're cooked by popping a skewer in the centre of the brownie. Unlike a cake, you don't want it to come out clean. Goo is good!
8. Let them cool in the baking tray, and then lift them out on the baking paper. Cut them into individual squares (or rectangles, if you're feeling crazy), and your yummy gooey brownies are ready to be munched. Delish.