Hi guys! Delighted to be hosting a blog tour stop for Ellen Berry’s new novel “The Little Bakery on Rosemary Lane”. It is already a second book in the Rosemary Lane, introducing us to the second sister and you know, I’ve read this story already, and it was very warm and full of lovely food, and please do keep your eyes peeled for my review (to come asap. Promise!) Today I have something different for you – not an extract, not a review, not a guest post but a recipe! Yes! Start baking, guys!
Perfectly Gooey Chocolate Brownies / Ellen Berry
While making light, fluffy cakes stretches my capabilities somewhat (resulting in patronising comments such as, ‘At least you tried’), brownies are pretty much fool-proof. I love their versatility too. Obviously you can scoff them just as they are, with a cuppa – but you can also jazz them up with mini sparklers stuck in and set dazzlingly alight, for a special occasion display.
For my husband Jimmy’s 50th birthday I chickened out of making him a birthday a cake, and baked a huge quantity of brownies instead, which I arranged on a huge silver cake board in the shape of a guitar (his preferred instrument). The result looked pretty good. I’m sure lots of people would prefer birthday brownies rather than a traditional sponge.
You can ring the changes by whacking in a generous handful of chopped grace cherries or chopped walnuts too, if you fancy.
150 g dark chocolate (minimum 70% cocoa solids)
185 g unsalted butter
60 g cocoa powder
50 g plain flour
A pinch of salt
A generous ½ tsp of baking powder
185 g caster sugar
75 g demerara sugar
- Preheat oven to 175C/Gas 3½. Line a baking tray (ideally around 16cm x 22cm) with baking parchment.
- Break up the chocolate into small pieces and put it in a bowl. Into a separate bowl, sift the cocoa powder, flour, salt and baking powder together.
- Melt the butter in a saucepan on a gentle heat, until it just starts to froth.
- In another bowl – sorry! – whisk together the eggs and both the sugars, until they are pale (but not to the point of being frothy).
- Once the butter starts to froth, pour it over the chocolate and whisk until smooth and glossy. Allow it to cool a little (otherwise you might scramble the eggs).
- Pour your butter and chocolate into the egg mixture and whisk together briefly. Now tip in the dry ingredients and gently fold everything together.
- Tip the mixture into your lined tin, smooth it out and bake for around 15-18 minutes.
FOLLOW THE BLOG TOUR: