Friday, 9 August 2013

My Go-To Brownies

Now, this is a two for the price of one blog; the reason for this being, I made brownies last night and just completely ignored my normal recipe and threw something together. I decided pretty late in the evening that I had a massive urge to bake after having a healthy dinner and working very hard in the gym. To my dismay, we were completely out of the things I needed to make my standard brownie recipe - we didn't even have any galaxy in the not-so-secret chocolate stash!? Criminal!

If you read regularly, you'll know I flit between brownie recipes but, if I'm feeling lazy, this is the one I will always make. Butter free and, I suppose, slightly better for you than a standard brownie recipe, the taste is amazing - moist, firm on the outside and with a melts-in-your-mouth middle.

The normal ingredients I would use are: 150g galaxy chocolate, 120ml sunflower oil, 215g light muscovado sugar, 2 eggs,  1 tsp vanilla extract, 65g self raising flour, 4 tbsp cocoa powder (unsweetened), 75g chopped walnuts and 4 or 5 handfuls of milk chocolate drops.


And here's where I made the recipe up...and you know what, it's better than the original! Sometimes it pays to be experimental.

All you need is:
200g Cadbury's cookie crunch dairy milk
100ml natural yoghurt
215g sugar, demerara
2 eggs
1 tsp vanilla extract
65g self-raising flour
6 tbsp cadburys drinking chocolate
3 bars of Caramac, broken into chunks.

The recipe is pretty similar with the original ingredients, so if you are choosing to make that, follow this:

First things first, preheat your oven to 180° (fan assisted) and lightly grease a shallow square cake tin - line it with baking parchment too.

Grab a saucepan, bring a little water to a gentle simmer and melt your chocolate in a bowl over the steam.


While the chocolate is melting, beat together the yoghurt, sugar, eggs and vanilla extract in a seperate bowl.

When the chocolate has melted, stir it into the other bowl and mix well.
'Sift' (aka, just tip in, like I do) the flour and cocoa powder in with the other ingredients. Mix well so there are no lumps and bumps.


Mix in your Caramac (or nuts and choc chips)

Pour the mix into your lined and greased baking tin and stick in the oven for 25-30 minutes - they need to be a little crusty on top and squidgy (technical term) in the middle. I usually undercook mine by about 5 minutes because they carry on cooking a bit while they're cooking. And nobody wants a hard brownie now, do they?

  

Leave them to cool completely before cutting - I know it's tempting to dig in while they're warm...and you can smell the sweet smell of your favourite choccy...

N xo

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