Brownies – Yeliz’s very first attempt at baking
At work, we talk a lot about food, so Yeliz decided it was time to take the plunge and start baking. So she came in last week with these mouth-watering brownies. It was not only delicious but also looked great with that wonderful glaze. For someone who had never baked this was a tall order and here is the recipe in Yeliz’s own words………..
Ok so I’ve been afraid of baking since I was young. Last night, at the age of 25 I finally plucked up the courage and made brownies after getting a simple baking book for christmas.
To my surprise they were actually firm on top and gooey in the middle..everyone loved them! Now I have told my loyal followers to beware because I am on a baking mission. I have copied the recipe below, so have a go, if I can do it ANYONE can and Happy Baking!
- 115g of butter
- 85g of good quality plain chocolate minimum 70% cocoa solids
- 4 medium eggs, beaten
- 2 tsp of vanilla extract
- 400g of caster suger
- 115g of plain flour
- 25g of cocoa powder
- 115g milk choc chips
- *115g of white choc chips
- 8 butterscotch sweets roughly chopped
*instead of using 115g of white choc chips I used approximately 100g of chopped hazelnuts.
*before I started mixing anything together I measured all of my ingredients and put them in separate bowls.
- Preheat oven to 190 degrees C or gas mark 5.
- Butter a 11x7in shallow baking tin & line with greaseproof paper
- Melt butter and plain chocolate in heatproof bowl over a pan of simmering water
- Remove from heat and stir in the beaten eggs, vanilla extract and caster sugar. Mix thouroghly
- Sift in flour and coca powder and beat until evenly mixed.
- Stir in milk choc chips, butterscotch pieces and hazelnuts
- Spoon mixture into tin and spread evenly
*For a fudge like brownie bake for 35minutes until the top is set but still moist in the middle.
*For a cake like brownie, bake for a further 5-10minutes.
This recipe was adapted from ‘Easy everyday simple’ cookbook, published by Quadrille Publishing Limited.