Wednesday, April 27, 2011
I think it's time to introduce you to the new members of the Brownieville world. You already know me, my other half (Brownieville Man) my taste testers supreme Brownieville Boys #1 and #2 (although brownieville boy #2 would prefer to be referred to as "the talented one" or "the brilliant one" or even "the handsome one"!!! ) The new members of the team are Brownieville Brother-in-Law (BVBIL), Brownieville Boy #3 (not very interested in anything other than football!!) Brownieville Boy #4 (another fantastic taste tester) and Brownieville Princess (who will keep me baking or else!!!!!).*
Dom over at Belleau Kitchen has challenged us to bake a random recipe from our first ever cook book - well my first ever cook book was "Look I Can Cook" (the orange omelet being a particular favourite!) but that book has gone the same way as my youth and disappeared forever!!!!! I imagine that I share Delia's "Complete Illustrated Cookery Course" with many others as my first cookbook that I still possess, so cheating a little I asked Brownieville Princess to choose a recipe for us to bake - she wasn't impressed that there were no cupcakes or muffins, and compromised with Delia's "American Brownies"..
I have to say that BVP chose well - these are good brownies, rich, chocolaty and squidgy. These little treats head straight to near the top of the list, I'm thinking second or third place - I made a double quantity and they lasted about 10 minutes (I am cooking for alot of people these days) not bad going!!
*Brownieville Sister #2, Brownieville BIL #2, and Brownieville Boys #5 and #6, and Brownieville Baby should also be mentioned!
50g Plain Chocolate (I used 80%)
2 Eggs, beaten
225g Granulated Sugar
50g Sifted Flour
1 tsp Baking Powder
110g Chopped Nuts (I left these out BVP is not a fan)
Preheat oven to 180 C
Line a 7 x 11 tin with baking paper
Melt the butter and chocolate over a double boiler.
Stir the other ingredients into the butter and chocolate mixture.
Mix well and then pour into the prepared tin spreading out evenly.
Bake for 30 minutes (mine took 45!) until the mixture shows signs of shrinking away from the sides and the centre feels springy.
Remove from the oven and allow to cool in the tin for 10 minutes, then divide into small pieces (it's rich!) and transfer to a wire rack to cool completely.
Doubles well ..... Enjoy!