When you need chocolate, brownies are the answer.
This one makes a relatively conservative amount. Perfectly acceptable to eat an entire tray by yourself and as an added bonus, it's ridiculously easy and you don't have to wait for the butter to soften because you just melt it!
I usually don't buy brownies because usually they're disappointing. I have two exceptions: A place in Chapel Allerton near Leeds (way too far to go back to) and Konditor and Cook's Boston brownies, but specifically from the Chancery Lane branch. Don't ask why, the other branches don't get it right. The Konditor and Cook Boston brownie is squidgy with cranberries, and as much as I've tried the recipe from their book, it doesn't come out right. Therefore we go back to my favourite recipe from Katherine Hepburn which basically goes, less flour the better.
Ingredients:
60g (1/2 cup) cocoa powder
113g unsalted butter
120g (3/4 cup) caster sugar
2 eggs
30g (1/4 cup) plain flour
1 tsp vanilla extract
2 pinches salt
Additions:
- Half can of cherries
- scattering of chocolate chips
Method:
This one makes a relatively conservative amount. Perfectly acceptable to eat an entire tray by yourself and as an added bonus, it's ridiculously easy and you don't have to wait for the butter to soften because you just melt it!
I usually don't buy brownies because usually they're disappointing. I have two exceptions: A place in Chapel Allerton near Leeds (way too far to go back to) and Konditor and Cook's Boston brownies, but specifically from the Chancery Lane branch. Don't ask why, the other branches don't get it right. The Konditor and Cook Boston brownie is squidgy with cranberries, and as much as I've tried the recipe from their book, it doesn't come out right. Therefore we go back to my favourite recipe from Katherine Hepburn which basically goes, less flour the better.
Ingredients:
60g (1/2 cup) cocoa powder
113g unsalted butter
120g (3/4 cup) caster sugar
2 eggs
30g (1/4 cup) plain flour
1 tsp vanilla extract
2 pinches salt
Additions:
- Half can of cherries
- scattering of chocolate chips
Method:
- Melt butter on the hob and stir in cocoa powder. Take off the hob.
- Mix in sugar, eggs (beat vigorously to avoid cooking), flour, vanilla and salt.
- Put half into a lined tin (7inch square), top with cherries or any additions like chopped nuts, then cover with remaining batter. Scatter chocolate chips over the top.
- Bake at 160degC for 15-20 minutes till still gooey but cooked.
- Cool slightly, slice up and dig in.
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