Today on Lauren's blog we're making (these are already made actually) my mum's infamous, undefeated Bonfire Brownie. Over the duration of my life, I have modified this recipe literally so many times, adding Nutella or subbing in white chocolate chips, I think I even used hot chocolate powder at one point (why? I'm not entirely sure) but the original ingredients still stand and this is the recipe I'm sharing today.
We have scales in the flat, but unfortunately no batteries. Forced to improvise I was able to eyeball this entire recipe (impressive I know). Given that I've cooked these brownies about 5,000 times and this was my first go without following a printed out version of the instructions, I was pretty pleased with myself.
Ingredients:
100g of butter
40g of cocoa powder
225g of caster sugar
2 eggs
50/60g of self-raising flour
100g of milk chocolate chips
You also need some kind of cake tin that's either been lined with parchment paper and buttered or a baking tray that has just been buttered. Set the oven to 150ºc.
Method:
So, get all your ingredients together before you start anything. Next, you want to melt the butter in a small saucepan with the cocoa powder till it's combined nicely (it's going to look like a paste). You can take that off the heat. While that's cooling, mix the eggs and sugar together till the consistency is light and fluffy. You can add the sugar cocoa mix to this next. Once that is all combined, add the flour till the mixture looks like cake batter (thicc). Finally, add almost all of the milk chocolate chips and combine together, then you want to pour the brownie mix into the baking tray you've prepared. Don't forget to sprinkle the remaining chocolate chips on top! Next, let the brownie cook for 40 minutes on that low heat. 20 minutes in I like to check if the batter is still raw in the middle with a skewer or a knife, if the knife comes out clean, you're good to go!
DELICIOUS! BON APPÉTIT! SERVE WITH WHIPPED CREAM.
Lauren x
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