We decided to cheer ourselves up with chocolate brownies; actually apart from a few strange exceptions which are very very sweet (baklava, Turkish delight) I don’t really have a sweet tooth, but an occasional square of gooey brownie goes nicely with a cup of coffee.
The best chocolate brownies are from my son’s recipe, and having made sure I had everything I set to and made them. It’s a while since I used the recipe, and it did see there was rather a lot of sugar compared to the rest of the ingredients – 7 oz caster sugar, 3 oz similar brown sugar, plus a tablespoon of treacle to 4 oz each of flour and butter, but it was definitely the right recipe, and definitely the one I’d made before. I cut down on the sugar, still 3 oz brown, but 6 of white. It’s been a while since I made them and I used a tin which was too big so we ended up with rather thin brownies which meant less squidge. They looked fine though, and my daughter said they were pretty good, so I cut a square and sat down to enjoy with my coffee.
What a shock! Maybe it’s me and my tastes have changed, but it was dreadfully sweet, overwhelmingly for me. My daughter said it was fine, so maybe my tastes have changed indeed. Next time I make them i will cut out more sugar, maybe just using brown, and only using 6 oz altogether… I may revise again!
Rory’s chocolate brownies
- 4 oz butter butter/margarine
- 3 oz caster sugar
- 3 oz dark muscavado or similar brown sugar
- 5 oz dark chocolate
- 1 tbsp golden syrup
- 2 eggs, beaten
- 1tsp vanilla extract
- 4 oz self-raising flour flour
- 2 tbsps cocoa powder
- Gently melt butter, caster sugar, brown sugar, dark choc, syrup
- Let cool slightly then gently and carefully add beaten eggs and vanilla
- Fold in flour and cocoa sifted together
- Put in lined 8″ x 8″ tin, cook 20-25 at gas mark 3, 170º C, 340º F mins until still gooey but cooked
- cool in tin for a little before cutting
I have no photos of my brownie, but here’s a chocolate birthday cake I made!