Reader Shannon thinks her gran's recipe for chocolate brownies could be the best ever… and looking at the pictures, I think I agree! Read on to find out how to make them for yourself…
YOU WILL NEED:
240g (8oz) butter
150g (5oz) dark chocolate (you can use milk, but I like dark as it's not too sweet)
60g (2oz) cocoa powder
150g (5oz) plain flour
500g (1lb 2oz) caster sugar
5 eggs, beaten
150g (5oz) marshmallows, chopped… or mini ones.
TO MAKE:
1. Heat oven to 190C/375F/Gas 5. Allow it to pre-heat while you are mixing the brownies.
2. Melt chocolate and butter together gently on a low heat by placing the broken up chocolate and butter in a heatproof bowl over a pan of simmering water, stirring gently until melted.
3. In a large mixing bowl, combine cocoa, flour and sugar and mix together until gloopy and thick.
4. Pour in the bowl of now melted chocolate and stir until the mixture loosens and softens. Then mix in the eggs. The liquid should be thinner now but with a brownie-like texture!
5. At this point, stir in the marshmallows or, if you prefer, chocolate chips. You can add almonds if you like nuts, too.
6. Stir and then tip the mix into a non-stick baking tin. If it's uneven, smooth it down with a spoon.
7. The brownie should take around 20 minutes to cook, depending on which tin you are using. Check the oven… you can slide in a knife to check the progress; if the knife comes out clean, the brownie is done.
8. Once cooked, take out of oven and score the top of the brownie to mark where you will cut it. Wait a further 30 minutes to cut the cake.
9. The brownie will still be soft at this point, so I recommend leaving it in the fridge overnight to give it that chewy texture.
That's it - curl up and enjoy!
Cathy says:
Wow… I think I might have to try this recipe - with veggie marshmallows, of course! Shannon's masterclass in brownie baking makes it all look easy... and delicious! Do YOU have a foolproof sweet treat recipe, or are you a kitchen klutz? COMMENT BELOW to have your say!
240g (8oz) butter
150g (5oz) dark chocolate (you can use milk, but I like dark as it's not too sweet)
60g (2oz) cocoa powder
150g (5oz) plain flour
500g (1lb 2oz) caster sugar
5 eggs, beaten
150g (5oz) marshmallows, chopped… or mini ones.
TO MAKE:
1. Heat oven to 190C/375F/Gas 5. Allow it to pre-heat while you are mixing the brownies.
2. Melt chocolate and butter together gently on a low heat by placing the broken up chocolate and butter in a heatproof bowl over a pan of simmering water, stirring gently until melted.
4. Pour in the bowl of now melted chocolate and stir until the mixture loosens and softens. Then mix in the eggs. The liquid should be thinner now but with a brownie-like texture!
5. At this point, stir in the marshmallows or, if you prefer, chocolate chips. You can add almonds if you like nuts, too.
7. The brownie should take around 20 minutes to cook, depending on which tin you are using. Check the oven… you can slide in a knife to check the progress; if the knife comes out clean, the brownie is done.
8. Once cooked, take out of oven and score the top of the brownie to mark where you will cut it. Wait a further 30 minutes to cut the cake.
9. The brownie will still be soft at this point, so I recommend leaving it in the fridge overnight to give it that chewy texture.
That's it - curl up and enjoy!
Cathy says:
Wow… I think I might have to try this recipe - with veggie marshmallows, of course! Shannon's masterclass in brownie baking makes it all look easy... and delicious! Do YOU have a foolproof sweet treat recipe, or are you a kitchen klutz? COMMENT BELOW to have your say!
Yummy yummy
ReplyDeleteI'm craving brownies now! They look delish!!! I will definitely try this recipe.
ReplyDelete