Somehow all this culminated in a favourite recipe.
Easy-peasy brownies
The brownie recipe was written for a 9" square pan - and my favourite pan is 10" square, hence the annotations. I'll rewrite it - with metric measures - at the end of the post.
One after another, the eggs turned out to have double yolks - why is this? is it the time of year? They were large eggs, so I used three; when they are medium-sized, I use four, but have made this recipe with even fewer and it's worked ok -
double, double, toil and trouble |
The pan went along to the pot-luck lunch, and even though they'd baked a little too much, the contents soon disappeared -
ideally, brownies are less baked (more squidgy) than this |
Easy-peasy brownies
Heat oven to 350F, 180C (160 for fan oven), gas 4. Butter a 9"(22cm)/10" (25cm)pan.
In a saucepan, melt 200 grams/300g (1/2 cup / 3/4 c) butter (or margarine). Take the pan off the heat.
Add 50 g/75 g (7 Tbsp/10 T) cocoa
220 g/330 g (1 cup / 1 1/2 c) sugar
then add 3 eggs / 4 eggs
and then add 1/4 tsp salt [can be left out]
100 g / 150 g (3/4 c / 1 1/8 c) plain flour
1 tsp/ 1 1/2 tsp vanilla [this enhances the chocolate flavour!]
once these are mixed, add 75g / 100g (3/4c / 1 1/8 c) walnut pieces
Spread in pan, pop into (preheated) oven, set timer for 30 mins. Check the brownies - if they are almost firm to touch in the middle, they are ready. If not, set timer for 5 mins and check again.
Once they are almost firm to touch, take out of oven and cool in pan 15 mins, then cut into squares. Or oblongs. Or diamonds?
Your brownies are ready to eat. In UK they often get cream poured over them; in North America they sometimes get chocolate frosting.
cookbook cover, from a drawing by Thomas, aged 4 1/2 |
a bit of the index, with the colophon |
1 comment:
oooh -- cream poured over brownies!!! that sounds wonderful. I also like cream (or I'll be happy with milk) poured over a slice of fruit pie in a bowl. Thanks for a mind treat.
Post a Comment