Always good to start new beginnings on a sweet note.
Back home, we didnt have an oven. So moving to both London and then Seattle, it was a joy to see the attached ovens below the hob. That meant I could finally pretend to be a Nigella Lawson in my own kitchen and bake everything that I wanted.
After trying most of my baking experiments in London, I decided to now start blogging my culinary adventures and hopefully click some decent pictures too.
I have mastered the art of baking brownies if I may say so myself. I did try various recipes before nailing it right for a yum fudgy Brownie.
So here is what you need
120g plain flour
350g Dark Chocolate
260g Dark Muscovado Sugar or Regular sugar
300g Unsalted Butter
4 Medium Eggs
1 tsp baking powder
A pinch of salt
- Before you start cooking preheat your oven and grease a medium size cake tin.
- Sift together the flour, salt and baking powder.
- Whisk the eggs in a bowl and slowly add the sugar.
- Take another bowl, over a pan of hot water. Break the chocolate and melt along with the butter.
- Beat in the chocolate mixture with the egg-sugar mixture and gently fold in the flour.
- Pour into the cake tin and bake for 35 minutes at 170 degrees.
- Test it with a knife. The surface must be set but it should have a little mixture clinging to it.
- Remove and cool slightly before placing on a wire rack or a plate to cool.
- Cut into squares or cookie cut it for kids and store in a tin.
Eat it just like that or warm a piece in the microwave for 8-10 seconds and serve with vanilla ice cream and some lovely toffee sauce.