Tuesday 24 November 2009

Chocolate brownies

Heavy, rich, velvety chocolate brownies for a wicked indulgence

Sorry for the rubbish photo, my camera is in a sulk today. Anyway, these brownies are fantastic. They are so good that I made two batches in two days due to demand. They take about 5 minutes to prepare and 15 minutes to bake so they are officially the quickest thing I have ever baked from start to finish. My brother also assures me that they are the tastiest thing I have ever baked. Double win!


5 oz margarine
2 eggs
8 oz caster sugar
3.5 oz flour
2 oz cocoa powder
1 tsp vanilla extract
2 heaped tsp instant coffee


Chop up the margarine, chuck it in a big bowl and put it in the microwave until it melts. Once it's all smooth and liquid, mix in the cocoa powder, and then the sugar.

Dissolve the coffee in a tiny bit of hot water (just enough water so that the granules dissolve properly) and add this to the mix along with the vanilla extract. Add the eggs, one at the time, then mix in the flour.

Pour into a baking tin and bake at 160 celcius (fan oven) for approximately 15 minutes. The cooking time will vary according to your oven and also how thick your brownies are by virtue of your baking tin. There are really 3 ways to check if they are done (and these rules apply to all baked sponges really). Firstly, put a skewer into the centre of the brownies - if it comes out gooey, they're not done yet. If it comes out almost clean, they are done. Second, touch the top of the brownies with your finger; if the sponge springs back until your touch, it's cooked. Finally, look at the edges of the sponge - if it's starting to pull away from the sides of the baking tray, it's ready to come out of the oven.

Leave to cool, cut into squares, and distribute amongst people whom you wish to impress.

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