A recipe from the archives which bears repeating…. I’ve just spent a pleasant ten minutes looking for a photo to accompany this post.
Not STRICTLY related to mindful writing, but you could always make yourself a batch to accompany you on a walk this weekend, and write a small stone or two while you’re out…
Thank you to Prue Leith for the original recipe, and to Kaspa who’s made these for me several times.
Ingredients
140g butter
200g dark chocolate (70% is always good – half of our chocolate was coffee flavoured as this was what we had and it tasted pretty good with a coffee tinge)
180g caster sugar
1 tsp vanilla essence
2 large eggs (or 3 medium)
85g plain flour
80 white chocolate in chunks (we didn’t have any so we put some minstrels in instead – lovely. although white chocolate in a brownie is always good…)
Break the dark chocolate into pieces and place into a large bowl along with the butter. Melt gently over a pan of simmering water until smooth. (The water should not touch the base of the bowl) (Kaspa did it in the microwave which is much less hassle.)
Remove the bowl from the heat and stir in the vanilla and the sugar. The mixture will be slightly grainy at this stage.
Beat the eggs in one at a time until thick and glossy.
Sift over the flour and beat until no flour streaks remain.
Chop the white chocolate into small chunks and fold in the brownie batter. (or chuck in the minstrels!)
Pour the batter into the tin and bake in the oven for 30 – 35 minutes until slightly risen and a skewer inserted in the middle comes out with crumbs, rather than wet batter, sticking to it.
Allow to cool almost completely in the tin. The brownie will loose its puffed up look and become level.
Remove from the tin and cut into 12 squares.
Store in an airtight container lined with greaseproof for up to three days. (ours just about lasted that long…..)
*
‘Brownies’ by jeffreyw via Creative Commons with thanks.
200g dark chocolate (70% is always good – half of our chocolate was coffee flavoured as this was what we had and it tasted pretty good with a coffee tinge)
180g caster sugar
1 tsp vanilla essence
2 large eggs (or 3 medium)
85g plain flour
80 white chocolate in chunks (we didn’t have any so we put some minstrels in instead – lovely. although white chocolate in a brownie is always good…)
Method
Preheat the oven to 175C. Grease and flour a deep 8inch/20cm square tin and set to one side.
Break the dark chocolate into pieces and place into a large bowl along with the butter. Melt gently over a pan of simmering water until smooth. (The water should not touch the base of the bowl) (Kaspa did it in the microwave which is much less hassle.)
Remove the bowl from the heat and stir in the vanilla and the sugar. The mixture will be slightly grainy at this stage.
Beat the eggs in one at a time until thick and glossy.
Sift over the flour and beat until no flour streaks remain.
Chop the white chocolate into small chunks and fold in the brownie batter. (or chuck in the minstrels!)
Pour the batter into the tin and bake in the oven for 30 – 35 minutes until slightly risen and a skewer inserted in the middle comes out with crumbs, rather than wet batter, sticking to it.
Allow to cool almost completely in the tin. The brownie will loose its puffed up look and become level.
Remove from the tin and cut into 12 squares.
Store in an airtight container lined with greaseproof for up to three days. (ours just about lasted that long…..)
*
‘Brownies’ by jeffreyw via Creative Commons with thanks.
