Getting baked with Tracy: Brownies!

Getting baked with Tracy is a weekly feature on SFL. Unless otherwise stated, all words and pictures are by Tracy.

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There’s no better indulgence to lift the spirit than chocolate, a sweet treat that has been immortalised by books like Chocolate by …  and Roald Dhal’s Charlie and the Chocolate Factory. So, when adding that delightful creation, which is said to be invented by monks, to baked goods, you always have a winner. My favourite chocolate recipe has always been brownies; the best way to end a good meal. 

Ingredients:

100 g Lindt 75% dark chocolate

70 g cocoa powder

75 g butter

50 g brown caramel sugar

3 large eggs

200 g brown caramel sugar

1 tsp vanilla essence

½ tsp salt

120 g flour

100 g chopped walnuts

Equipment:

Saucepan

20 cm cake tin

Electric beater                      

Large mixing bowl

Wooden spoon

For brownies:

Preheat oven to 180 ̊C. Grease a 20 cm cake tin with spray and cook. Melt the chocolate, 50 g sugar and cocoa powder with the butter on stove top, stirring continuously. If mixture is too stiff, loosen it a little by adding some oil. Remove the mixture from the heat and allow to cool. Beat together the eggs, sugar, salt and vanilla essence using an electric beater until creamy and thick in a large mixing bowl. Add the chocolate mixture. Fold in the flour and walnuts until just combined. Place mixture in cake tin and bake for 30 to 45 minutes (Depends on your oven). Before removing from the oven, prick the centre of the brownie to test whether it is cooked. Allow the brownies to cool on a wire wrack before cutting into squares. Cut the sides of the round brownie to form a square and then cut into smaller pieces. Warning, these brownies are decadent and addictive.