Sunday, 13 March 2016

Classic Chocolate Brownies

(picture is not my own - it was taken off Google Images!)

Everyone loves brownies, don't they? Well, I know I do anyway. I actually took a day off school recently, as I wasn't quite feeling myself and I decided that I just needed the break away from all of the general hustle and bustle. Even though I had a lay in and I didn't actually think I was going to do anything apart from lazing around (I mean, doing anything else would be kinda like committing a crime, seeing as I did take the day off..), I decided later on that I would do a little bit of baking.
We all have things that we like to do in order to relax and unwind - am I right? For me, I find that reading, listening to music, blogging and baking are some of my personal favourites. Life can get far too hectic at times and I think that it's essential that we take a step back, regardless of our commitments and just allow ourselves to chill out.
If ever you feel stressed out or everything seems to be getting a little too much, whether it's school, work or matters that may seem a bit more personal, baking is an extremely therapeutic way to zone out and forget about all those pesky problems for a short amount of time whilst you're in the kitchen, creating sweet treats to enjoy.
Whilst browsing the web looking for the ultimately classic brownie recipe, I came across one on the Cadbury website. Although I was faced with many choices, I felt that this was the one which appealed the most to me and so that's literally what I went for!
I didn't actually stick to the recipe or the ingredients entirely, so I'm going to be sharing with you exactly what I did which worked for me, but then I'm also going to give you the link so that you can go on over and follow the original one if you wish to do so!
The Ingredients That I Used To Create 16 Brownies Were:
  • 175g unsalted butter
  • 3 medium sized eggs
  • 250g caster sugar
  • 75g plain flour
  • 200 grams of dark & milk chocolate
  • 40g cocoa powder
Next up is the method, which honestly is so simple you wouldn't believe!
1. Preheat the oven to 180 ⁰C, gas mark 4. If you're like me and you get confused at the whole gas mark part, then just put your oven to 180⁰C or ask someone for some help.
You then went to grease the base and sides of either a cake tin or a baking tray. I just used any baking tray that I could find, which I had previously used to line with cupcake cases a while back, but anything similar to that will do. I didn't have any baking parchment, so I just greased the baking tray with the unsalted butter that I had.
2. Get out an average sized bowl and a pan. Fill the pain either a quarter or halfway with water. Place the chocolate and butter into the bowl over the pan of water and wait for the ingredients to melt once it has began to simmer. I think you can also just place the bowl in the microwave for a short amount of time, which may be quicker, but it's totally up to you - stick to your personal preference, as I did both, so whatever works!
3. Whisk the eggs and sugar until thick and creamy. I cracked all 3 of my eggs into a mixing jug and then I beat them with a fork. I then measured out the sugar and poured it into the mixing jug on top of the eggs. Once the mixture seems reasonably thick, then you want to pour it on top of the bowl with the chocolate mixture in it and begin to fold the whole lot together. If you don't know what it means to fold ingredients in, then I would suggest you Google it or search up clips on YouTube, which will show you how!
4. Sift in the flour and the cocoa. I began this step by measuring out the flour, getting a sieve and just lightly patting the edge, so that the flour was added into the mixture in small amounts and I then did the same with the cocoa. After both the flour and the cocoa have been sifted in, then you can mix everything together thoroughly.
5. Once I'd been mixing it all together for a couple of minutes, ensuring there were no lumps or any residue around the sides of the bowl, I then began pouring it all into the baking tin, which I had prepared previously, making sure that it went right to the corners. I did this accurately by tipping the bowl up and getting a spoon to just push the mixture out into the tin and I then spread it further with the spoon so that it was evenly distributed into each corner. After that, you can leave it to bake for 25-30 minutes. I'd recommend leaving it for 30, as that's what I did and they came out perfectly.
6. Check on the brownies to make sure they are done after the recommended amount of time is up. They should be crusty at the top with a little bit of a wobble underneath. The aim is that they are crunchy when you first bit into them, but then they become gooey towards the centre, as that's essentially what a brownie is. They should be left to cool completely for a further 15-20 minutes, depending and then cut into squares.
If you do try to recreate this recipe at home, then please feel free to send me in some pictures! You can tweet me @jademillardx or you can tag me on Instagram @jademillard_ too.
I hope you liked this post, as it was something a little different to what I normally do, but now you have seen a different side to me, which you may not have realised existed before. My brownies actually came out exactly like the picture above, hence why I used it and as I said, this mixture creates 16 in total. Now, go and get baking!
Lots of love,
Jade x


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