baking in a tray means that very few pieces have the perfect balance - so i have taken to baking individual ones in silicone cases (cheaper in charity shops!) - it meant a few tries as i had to reduce the baking time from the original recipe but i think i finally got it right for my oven
this recipe, based on Ruby Tandoh's Cocoa Brownies in The Guardian, is easy because it does not involve the tricky feat of melting chocolate without disasters! it does involve quite a few bowls for ingredients but it's worth it - these don't have any crunch but do stay squidgy and mature well, given a chance!
ingredients
- 125g butter (if using unsalted add a good pinch of salt to the flour)
- 2 tbsp black treacle i use less treacle and more syrup
- 1 tbsp golden syrup but 3 tbsp altogether
- 2 eggs, 1 separated
- vanilla essence (optional)
- 150 g sugar, granulated or soft light brown
- 90g plain flour
- 75g cocoa
- marmalade
- peanut butter, or tahini
method
- preheat oven 108C 350F Gas 4
- melt butter with treacle and golden syrup, set aside to cool - beat this together just before use, it will keep separating fairly quickly
- separate one egg yolk and white, put white aside for whisking
- weigh flour and cocao and sift or whisk together
- have 12 cup cases ready on a tray
- whisk together egg yolk, second egg, vanilla and sugar until light and frothy - until the whisks leave a trail when lifted out
- with clean whisk beat remaining egg white until stiff
- return to the egg and sugar mix - gently stir in alternate batches of butter/syrup mix and flour/cocoa in about 3 - 4 batches
- fold in the beaten egg white until just blended
- put a spoonful of the mixture in each case, to cover the bottom - (optional) spoon in 1/4 tsp each of peanut butter then marmalade - cover with more mixture
- bake 15 mins - a skewer should come out of the middle lightly coated - if you wait til it comes out clean they won't be squidgy
cool - these are better the next day if you can wait!
No comments:
Post a Comment