I had never ever cooked Brownies before as I thought their bobble hats would get stuck in my teeth ( you would have had to have been a brownie from the 1980s to understand that one)
So it is with the kind permission of Lurpak that their Brownie recipe is below:
These classic brownies are just what you need to satisfy your sweet tooth craving. They’ll taste even better the next day!
Instructions
1. Heat the oven to 190°C /170°C Fan / Gas Mark 5 and line your
Lurpak® brownie tin with greaseproof paper.
2. Fill a small saucepan 1⁄4 full of water, lay the chocolate and Lurpak® in a heatproof bowl
resting on top of the saucepan, but not touching the water. Warm on a low heat, stirring occasionally, until everything has melted.
3. Whisk the eggs in a bowl until they’re pale and fluffy, but not too stiff. Add the sugar and whisk until it thickens up. Gently fold in the chocolate mixture and then sieve in the flour. Continue to fold until smooth.
4. Slowly pour the mixture into your tin and bake for 30-35 minutes. When you see the satisfying crust on top they’re done. They should be all squidgy inside too.
5. Cut into 16 squares and leave to cool in the tin.
Lurpak® brownie tin with greaseproof paper.
2. Fill a small saucepan 1⁄4 full of water, lay the chocolate and Lurpak® in a heatproof bowl
resting on top of the saucepan, but not touching the water. Warm on a low heat, stirring occasionally, until everything has melted.
3. Whisk the eggs in a bowl until they’re pale and fluffy, but not too stiff. Add the sugar and whisk until it thickens up. Gently fold in the chocolate mixture and then sieve in the flour. Continue to fold until smooth.
4. Slowly pour the mixture into your tin and bake for 30-35 minutes. When you see the satisfying crust on top they’re done. They should be all squidgy inside too.
5. Cut into 16 squares and leave to cool in the tin.
Ingredients
• 200g Slightly Salted Lurpak®
• 350g 70% dark chocolate, chopped
• 3 eggs
• 250g dark muscovado sugar
• 50g self-raising flour
• Greaseproof paper
• Lurpak® Brownie Tin
• 350g 70% dark chocolate, chopped
• 3 eggs
• 250g dark muscovado sugar
• 50g self-raising flour
• Greaseproof paper
• Lurpak® Brownie Tin
This post first appeared on Life, Ninja Killer Cat And Everything Else ..., please read the originial post: here
