Tag Archives: brownies

Spring, with a whisper of summer, via brownies

Admittedly not my most original baking post as I made brownies, again.

In my defence, it’s a different brownie recipe, and one I made without the convenience of my scales or measuring spoons. I was over at my best friend’s flat and she doesn’t own scales, measuring cups or spoons. It’s amazing how dependent I’ve become on my baking equipment, when only a few years ago I didn’t even know that measuring spoons existed.

So I stepped into her kitchen and asked for the scales. Scales? What scales? Fortunately her flatmate owned a measuring jug. Then it was on to Google to find out the equivalent of a cup to mls on the jug. I have a funny feeling that the quantities I ended up with may not have been exactly what the original recipe called for, but the end result was still delicious.

This time the only change I made to the original recipe (apart from my suspect measuring devices) was to add about 50-60 g of dark chocolate chips to the brownie mix. Other than that the recipe is exactly as Deb, of Smitten Kitchen  posted it, here.

I used the melting in the microwave method as I didn’t really feel like setting up the water bath. It came out fine, as the following pictures can attest. Continue reading Spring, with a whisper of summer, via brownies

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Cinnamon and chocolate

I had some friends over for New Year’s Eve. We just wanted a quiet night, chatting and maybe playing on the Wii, as I think none of us really wanted to brave a night out at the local clubs (and judging from the broken glass paving the streets the next day I’m glad we didn’t).

So we ordered some pizzas, everyone brought drinks and I baked.

The first cake I made used another recipe from Chocolate & Zucchini – Yogurt Cake.

It’s a recipe I’ve used countless times since I found it, purely because of it’s versatility and simplicity. In the past I’ve thrown in handfuls of tart blueberries in the batter. I’ve also made a plain cake and served it with crème fraîche and blueberries on the side (yes, I have a thing for blueberries).

However this time I thought I’d make a more wintry cake and so I added a teaspoon of ground cinnamon and half a teaspoon of ground ginger. On a whim, I also sprinkled the top with a mix of demerara sugar and more cinnamon.  The cake came out moist, as usual, but this time it also filled the kitchen with the lovely scent of cinnamon. It was like Christmas all over again!

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The cake is fine by itself but I imagine a small scoop of vanilla ice cream would go well with it. Then again, vanilla ice cream goes well with most cakes.

The second cake was a variation on the Brown Eyed Baker’s Best Brownies, which in turn was originally from Hershey’s.

Where the recipe states to use two eggs, I’d run out of eggs and so substituted the second egg with about two tablespoons of whole milk, in an attempt to make up the volume. As usual I replaced the cup of sugar in the original recipe with 150 g of soft brown sugar and finally, I chopped up about 150 g of milk and plain chocolate and folded it into the batter.

The results were delicious, especially when eaten warm.

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The brownies disappeared rapidly although I think it’s down to chocolate being a general favourite with my friends, rather than any spectacular baking skills. But the point of this is I’m glad my experiment with an egg substitute turned out so well. I doubt I’d be brave enough to do that with any other cake but I hope to one day reach a point when I can make up my own recipes.

Best brownies

I’ve loved baking ever since I started my third year in uni, and I’m amazed how far I’ve progressed since my first batch of apple muffins that rather more resembled rocks than anything truly edible.

Anyway, I found this recipe for brownies that year and loved it simply because it was so simple. There’s no need to melt chocolate or anything fussy like that.

However over time I’ve adapted this recipe and to be perfectly honest I don’t think any two batches of brownies have ever been the same. One major change I’ve made is to substitute the cup of sugar in the original recipe for 3/4 cup of soft brown sugar, or a 3/4 cup mix of caster and muscovado, depending on what I had in the cupboard at the time. Another really nice addition is chunks of chopped chocolate because nobody says no to the extra surprise burst of gooey, melted chocolate.

What has always remained the same however is that the brownies were always eagerly welcomed, and disappear remarkably quickly.

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Thanks Browneyedbaker!