After you read this post, you will never ever need to use a cake mix again! You will never ever want to use a cake mix again! – This is turning into chanting now, isn’t it?😀 Anyhow… – Boys and girls, there is simply no need, believe me! It’s dead easy and cheap to make, it contains 6 ingredients, it requires one (pyrex) mixing bowl and one baking tin – this is a perfect student recipe! [grin] And that’s when I learnt to make it – when I was a student! [grin – grin] Admittedly, that was not a very long time ago, and the truth is, we’re still getting used to not being students. Honest, we’ve even started using a proper vase for putting flowers in, rather than – a pint glass! We bought one a month ago, yes….🙂 This recipe has been passed on from student to student – it had been passed on to me by a fellow student and housemate, SL, who is a wonderful, experimental and intuitive cook! She learnt to cook while studying in America, which is where she got this recipe.
But, back to brownies, which is where you really want to be. Who cares about my student days but me, let’s face it! Although what I said above does make a point, it would not be half as important weren’t these speed(y and del)ilicious brownies absolutely mouthwateringly downright gorgeous and simply – yummy! And for an extra bonus, which counts as a big bonus in my books, the recipe lends itself to lots of modifications and creativity! Just explore your cupboards and fridges and let your imagination go! How about adding a splash of your favourite booze? Note to bf: not beer, darling, … though I did hear about a Guinness cake… And no wine either. Add nuts, chopped or whole; add cherries or berries; add chopped white and/milk chocolate for extra sin and sighs! – You see what I mean? Here’s the recipe!
The photo is of uncooked brownies, just before I put them in the oven. Where did the cooked ones go? hm….
SOOURCE: SL and Baker’s 8oz packet of unsweetened baking chocolate
PREPARATION TIME: between 5 and 10 min
COOKING TIME: between 30 – 40 min
- 150 g chocolate (min 50% cocoa)
- 175 g butter
- 3 eggs
- 1 ½ American cups sugar
- 1 cup flour
1. Break chocolate into pieces and put it into a Pyrex bow. Melt the chocolate over a bowl of simmering water (make sure it doesn’t touch your bowl) or in the microwave. In normally give it a minute in the microwave, and then use 30 s bursts until it’s done. After one minute, add butter, and continue until melted.
2. Add the rest of the ingredients into the bowl and combine!
3. Bake together at 180 C for 30 – 40 min. Insert a clean toothpick/skewer into the brownies. If it comes out clean, that’s great because your speedilicious brownies are done! If not, put it back into the oven, and give it another 5 min.
4. Once finally out of the oven, leave the brownies to cool for a bit, before cutting them. They will be soft, and bit gooey, and that’s great!
5. Serve with cream, ice-cream, etc.
I don’t even know if there’s any need for a verdict, along with the eulogy above! For references, see my friend’s cute little granddaughter and her nursery friends, gang at a BBQ party, a coffee morning bunch, dinner party guests, etc.
Always use chocolate with more than 50% cocoa content. Choose the best chocolate you can, because it’s definitely worth it. Last time I used Cote d’ Or 70% cocoa, and it was delicious!
This is my first contribution to Browniebabe of the Month, an event hosted and started by Myriam of Once upon a tart. Check her blog after 19 August for a round-up and looooads of delicious brownie recipes!