Post by everso on Jun 25, 2011 19:42:06 GMT
Right. This is for Trubbs at her request. The brownies freeze very well.
Brownies
4 oz. plain chocolate (good quality stuff)
6 oz. butter
12 oz. soft brown sugar
6 oz. self-raising flour
4 eggs
Pecan nuts or walnuts (if liked)
Grease and line an 8" square tin and set the oven to Gas 4/180 deg.
In the microwave, melt the chocolate and butter in a non-metalic bowl (takes about a minute). Don't fart around with the bowl over boiling water if you have a microwave. When it's melted, stir in the sugar. Beat in the eggs one at a time. Stir in the flour. You can now either add the nuts chopped or put the mixture in the baking tin and set the whole nuts on the top. Bake it on the middle shelf in the oven for about 25 minutes. I say "about" because I never really time stuff, but it's usually about that. It should be a bit cracked on top but not dry inside. Leave it in the tin till cold then turn it out. It should still be a bit squidgy inside. Cut into squares when cold.
Chocolate Sauce
This is dead easy
2 oz. butter
2 oz. caster sugar
1 tablespoon of dark rum or brandy
1 oz. cocoa powder
about a quarter pint of double cream (or thereabouts)
Melt the butter in a small pan and stir in the sugar, rum or brandy and the cocoa. Mix well over a low heat. Add the double cream (make sure it's double cream and not single as it will split when boiled). Bring to the boil and simmer for a couple of minutes. Serve hot or cold (hot is best)
As to the amount of cream you need, again, I don't really measure but just tip it in till it looks the right colour.
You are permitted to lick out the saucepan afterwards. So long as you don't sit down to do it, it's not fattening.
Vanilla ice cream is excellent with the brownies and chocolate sauce. A few raspberries on top just finishes it off nicely.
Brownies
4 oz. plain chocolate (good quality stuff)
6 oz. butter
12 oz. soft brown sugar
6 oz. self-raising flour
4 eggs
Pecan nuts or walnuts (if liked)
Grease and line an 8" square tin and set the oven to Gas 4/180 deg.
In the microwave, melt the chocolate and butter in a non-metalic bowl (takes about a minute). Don't fart around with the bowl over boiling water if you have a microwave. When it's melted, stir in the sugar. Beat in the eggs one at a time. Stir in the flour. You can now either add the nuts chopped or put the mixture in the baking tin and set the whole nuts on the top. Bake it on the middle shelf in the oven for about 25 minutes. I say "about" because I never really time stuff, but it's usually about that. It should be a bit cracked on top but not dry inside. Leave it in the tin till cold then turn it out. It should still be a bit squidgy inside. Cut into squares when cold.
Chocolate Sauce
This is dead easy
2 oz. butter
2 oz. caster sugar
1 tablespoon of dark rum or brandy
1 oz. cocoa powder
about a quarter pint of double cream (or thereabouts)
Melt the butter in a small pan and stir in the sugar, rum or brandy and the cocoa. Mix well over a low heat. Add the double cream (make sure it's double cream and not single as it will split when boiled). Bring to the boil and simmer for a couple of minutes. Serve hot or cold (hot is best)
As to the amount of cream you need, again, I don't really measure but just tip it in till it looks the right colour.
You are permitted to lick out the saucepan afterwards. So long as you don't sit down to do it, it's not fattening.
Vanilla ice cream is excellent with the brownies and chocolate sauce. A few raspberries on top just finishes it off nicely.