Over the past few years I have come around to cooking, but baking is still very much beyond me. I can count the number of sweet recipes on one hand. And most of them had heavy involvement from other hands than me. The Peanut Butter Cookies were dreamt up by James, and the Rhubarb and Orange Cake from a few years back was my sister's idea.
These bad boys however are all mine.
They came about due to a work bake off competition, being held today (wish me luck!) for Comic Relief. I was looking for a recipe therefore that was incredibly easy, but looked and tasted impressive. I counted out any recipe involving custard or caramel (too difficult!) and eventually settled on brownies. Everyone likes them, even a child can make them, what could go wrong?!
Then I was told the competition had a theme. It being comic relief the theme was 'being funny for money'. So not only did I have to bake, I had to make it funny as well! You are probably looking at the photos in this post thinking 'I don't get it, how are these brownies funny?' Well rasberries look like red noses, thats how, don't question me, baking is stressful.
The recipe is another BBC Good Food inspired one. Here's what I did.
200g dark chocolate, broken into chunks
100g milk choclate, broken into chunks
250g salted butter
400g light brown sugar
140g plain flour
50g cocoa powder
These are probably the most expensive brownies anyone has ever made. Well, someone has probably made gold leaf brownies in which case these are not, but as a non baker I owned nothing apart from some plain flour left over from pancake day, so had to buy everything including the baking tin. The website recommended a 20x30cm tin. I bought a 23x23cm tin and also filled the bottom of a loaf tin, although that took ages to cook so I would recommend just doing what the recipe says!
First I prehested the oven to 160C fan (180C non-fan) and lined the tin with baking parchment, using a bit of butter to stick it to the tin. Then I melted the butter, chocolate and sugar in a pan, stirring continuously until it was melted as I was a bit afraid of it burning, and all my hard work (and money!) being for nothing! once it had melted into a thick chocolate sauce I took it off the heat and cracked the four eggs into the mxture, mixing them in as I went. There may or may not be a bit of shell in there too, but don't tell the judges.
Then I seived in the flour and cocoa, again mixing it in as I went. Finally I mixed in about half of the raspberries, transferred the mixture to the tins, and scattered the rest of the raspberries on top.
I cooked the brownies for 30 minutes, which was perfect for the large tin to get the perfect gooey brownie consistency, but the loaf tin ended up being a bit thicker and taking another 20 minutes. I put a tinfoil hat on it (lesson learnt in the bakeoff) to prevent it burning.
Once cooked I left them on the side to completely cool, and following the instructions from one of the commenters on the original recipe I put them in the fridge before slicing them, to make it easier. I am not expecting these to be prize winning brownies, but I am pretty chuffed with myself! The centres were gooey but not falling apart, and the raspberries contrasted perfectly with the sweetness of the brownie. If no one else wants them I will happily eat the trayful!