'Sing while you bake'

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Recipe of the Month : October

Although I like brownies, I always find store bought ones disappointing. Making your own isn't very time consuming and ensures the best brownie every time! (They also have my Granny's stamp of approval as the best brownies she's ever had!)

English Singing Bakerx



4 oz (an 100g bar) cooking chocolate (I used Bornville)


4 oz (an 100g bar) Lindt or 70% dark chocolate


6 oz (175g) butter, cubed


11 ½ oz (325g) caster sugar


5oz (130g) plain flour


3 eggs, beaten


A lined 33 x 23 x 5cm baking tray (As the mixture is fairly stiff and unlikely to spread, you can use half a roasting tin or other at least 2cm deep tin. Also you can fold the baking paper up to form a ridge if you think the brownies won't be thick enough.)


A large heatproof mixing bowl


A Wooden spoon


A Saucepan



1.Preheat the oven to 170'C and line the baking tray with greaseproof paper.


2.To make the brownies, measure the butter and chocolate into the large mixing bowl. Break up the chocolate into squares and put the bowl over the saucepan filled a third of the way up with hot water from the kettle.


3.Place the saucepan on a low heat and stir the chocolate and butter occasionally till they melt and are a glossy, smooth mixture. Chocolate is temperamental and can seize if any of the water from below gets into it or you stir it too much. So be careful that the bottom of the bowl doesn't touch the simmering water below.


4.Remove the chocolate mixture from the saucepan carefully and set down on the work top. Add the sugar and mix well. When it is well mixed, it will look granular but like it is one mixture. Don't worry if it looks like there are grains of sugar still there as that is the special texture of the brownie to be fudgy in the centre.


5.When the sugar is in incorporated, sift in the flour in one go and then finally add the eggs one by one till you have a thick chocolatey mixture. Although many recipes have added extras such as nuts or chocolate chips, I think the simplicity of it makes for the best result.


6.Pour the mix into the prepared tin and bake for about 30 minutes. The making of the brownies is mainly in the baking as overbaking them results in crispy edges and a dry centre. Watch the brownie carefully and when a few cracks start to appear on the top and take them out earlier than you think as you will have a more squidgy middle and flaky top.


7.Take them out of the oven and leave to cool in the tin before cutting into generous squares. Serve warm with a scoop of vanilla ice-cream or if you can bear to, give to a friend as a present!



10. October Oct