Saturday, 8 April 2017

Kitchen Experiment: One Bowl Cakey Brownies (Wheat Free)

Today is super sunny, and to celebrate that I'm eating a load of chocolate! Here are some super tasty brownies!

 A few weeks ago, I made some American style chocolate chip cookies. As an experiment, I used the same mixture to make a cheesecake base. I found that the base was remarkably like a brownie, only a little more biscuity.

I thought to myself: how can I alter this recipe to make it more brownie-ish? I decided to up the butter and add an extra egg: the extra butter would make them fudgier, and the extra egg would help to hold them together a bit more.

It was very successful! These are cakey brownies, as opposed to fudgy brownies. I'm still working on a formula for super squidgy, super fudgy brownies, which I what I like.

For a 9 inch (22 centimetre) square tin,
  • 1½ ounces (40 grammes) caster sugar
  • 4½ ounces (135 grammes) brown sugar
  • 6 ounces (170 grammes) butter, at room temperature
  • 2 medium eggs
  • 1 teaspoon (5 millilitres) vanilla essence
  • 5 ounces (140 grammes) white spelt flour
  • 1½ ounces (40 grammes) cocoa powder
  • ½ teaspoon (3 millilitres) baking soda
  • 4 ounces (115 grammes) filling: chopped nuts, chocolate chips, dried fruit, etc.

  • Preheat the oven to 180°C (350°F, Gas Mk.4), and lightly grease and flour one 9 inch (22 centimetre) square tin.
  • In a mixing bowl, cream together the butter, brown sugar, and white sugar, until light and fluffy.
  • Beat in the eggs, one at a time, making sure the first one is completely mixed in before adding the next one. Add the vanilla essence, then stir in the filling.
  • Sieve in the flour, cocoa, and baking soda, and mix only until combined: if you overmix the flour, the brownies will be tough.
  • Spread the mixture out in the tin, making sure to keep the surface smooth. Place on the centre shelf of the preheated oven for 12 to 14 minutes. Cool completely in the tin, set on a wire rack.

These are delicious warm, and keep well for up to a week in an airtight container. They also go very well with ice-cream right out of the oven...

THIS TIME IN 2015: Treacle Tarts, without Breadcrumbs (Wheat Free)
No blogs on this day in 2013, 2014, nor 2016

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