So, this week’s blog is a one for everybody’s recipe books, gooey brownies. I think at this time of the year it’s easy to slip out of good habits we might have got yourself into in January. I can tell you these brownies certainly don’t help, I made them one minute and they were gone the next. For me they were the perfect balance of cake texture to gooey happiness. Although this blog is late I actually did all my baking on time for once and I’ve even got some backed up I can do. It was hard to motivate myself to write this blog even though the brownies were unreal. I might even do a double blog this week so keep your eyes peeled, for a cake I did for my housemate and then maybe a Valentines bake if I do one. For my brownies I used a 9x13inch tin, obviously the tin you use will alter the cooking time, a good sign is a cracked top and the centre not to wobble when you move it.
I started by roughly cutting 200g Dairy Milk chocolate. I set that to one side until later on. I also greased and lined my tin with baking paper. I melted 240g unsalted butter in a pan and let it cool slightly. I transferred the melted butter to a bowl along with 30ml vegetable oil, 260g granulated sugar and 180g light brown sugar. You could just tell from the amount of sugar and chocolate they were going to be amazing but definitely not healthy. I whisked it all together and this also allowed the butter to cool slightly. I added 4 eggs and some vanilla extract and whisked again. I was so surprised, that I found my favourite vanilla extract that I thought I’d ran out of. That was just perfect proof that I really need to organise my baking stuff soon, I’m sure I’ll get around to it at some point.
Once the eggs were all combined I then added the dry ingredients. I added 100g cocoa powder, the last of the tub I had. This was really handy when I decided to make cookies, but you'll have to wait for that blog to found out what happened. With the cocoa powder I added 135g plain flour. I also added the tiniest bit of salt as well. After air had been whipped in previously I gently folded the dry ingredients in, until everything was combined, if you do this too much the brownies texture will be altered. I added the chopped chocolate around 75% of it, the rest would go on top. The mixture was so gooey, I spread it in the tin and then added the remaining chocolate on top. I baked the brownies at 180 degrees for 20 minutes.
The top had cracked and the smell of the brownies drifted all the way through the house. You can also add additional ingredients to your brownies for example marshmallows, pecans or fudge pieces for example. After they cooled it was so much easier to lift them out of the tin. I then cut them in to squares. So I like them to be as even as possible but I couldn’t find a ruler. Me being me used lined paper and it somehow worked, I’m sure that’s a funny sight to picture and I’d actually love to be the sort of person who just cuts it. I really don’t feel the photos do them justice but as soon as I took the picture the vultures of the house swarmed and they were gone. The brownies were the perfect excuse for my not to do uni work, but I think I made a good choice considering the end product. I hope you have a lovely week and look out for the upcoming blogs.
Lots of love,
Hannah x
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