BAKE

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340g dark choco­late, roughly chopped 250g but­ter 675g caster sugar 4 large eggs 1 tsp vanilla ex­tract 450g plain flour Here at Bake of the week, the one thing we al­ways re­turn to is brown­ies – we’re on a con­stant quest to find the ul­ti­mate recipe.

This one might just have ended our search. It’s from The Moun­tain Cafe Cook­book by Kirsten Gil­mour.

She has a great tip for check­ing if they’re baked – if they’re firm and soft like boobs they’re ready, if they’re wob­bly and soft like a belly, not ready!

Pre­heat the oven to 170C/150C fan/gas mark 3/325F. Grease and line a 25x20cm brownie tin with grease­proof pa­per.

Put the choco­late and but­ter in a heavy-bot­tomed saucepan, large enough to take all the in­gre­di­ents.

Place on a low heat un­til fully melted with no lumps, stir­ring as they melt.

Re­move from the heat and leave to cool till you can hold your finger in the mix.

Add the sugar, eggs and vanilla ex­tract and beat re­ally well with a wooden spoon un­til smooth and shiny.

Sieve the flour and fold it in to get a very thick bat­ter.

Scrape mix­ture into lined tin and smooth out with a spat­ula.

Bake for 25 min­utes un­til the brownie is firm around the edges and still a lit­tle soft in the mid­dle.

Leave to cool in the tin at room tem­per­a­ture be­fore cut­ting – we leave ours overnight to make sure we get a nice, clean-cut slice.

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