My Favourite Brownie Recipe

I just love baking brownies and they’re one of the first things to go when I have a stall.  Not that I’ve done many stalls recently.  My family love my brownies and they’re always popular when I’ve taken them into schools where I teach in the past.  I still laugh my head off from the marriage proposal I got once from a man who bought a pack of my brownies from my stall.  He came back about half an hour later having eaten the brownies, bought another pack and asked if he could marry me!  Sorry, but I’m already taken!

Anyway, it’s always fun baking brownies and I bake loads of different versions.  My most popular varieties are the plain ones, my Maya Gold ones and the Oreo cookie ones.  I experimented with using Green and Blacks Maya Gold chocolate in them a couple of years back and loved the taste.  I now have a baby niece called Maya so one day maybe I can teach Maya to bake them!  The Oreo cookie ones are so naughty but nice as well, though.

SmartCookieSam’s Favourite Brownies

100g  good quality chocolate of your choice

150g unsalted butter

125g plain flour

15g cocoa powder

300g soft light brown sugar

1 tsp vanilla extract

1 pinch of salt

1/2 tsp baking powder

2 large, free range eggs

100g chopped nuts/ chocolate chips/ dried fruit, Oreo cookie pieces/ Smarties or similar.

This recipe is so adaptable.  For instance if you want to have mint brownies, use a good quality bar of mint chocolate.  I recommend Lindt Intense or one similar where the mint flavour comes from crispy bits, not fondant like an After Eight Mint.  Instead of vanilla extract, use a good quality peppermint extract. Just remember to keep the quantities the same.  Let your imagination run wild!

Preheat the oven to 180oC/ 350oF/ Gas 4.  Grease and line the base of a loose bottom square baking tin (mine is about 8″ square). I swear by Wilton Cake Release available from Lakeland to help here!

Break up the chocolate into squares and add the butter in cubes. Melt the butter and chocolate over a saucepan of barely simmering water or if you prefer use the microwave.  I must admit I use the microwave. I put the chocolate to melt for 1 minute, then take it out, stir it and put it back in for 10 second intervals. Works for me.

Allow the chocolate to cool slightly and then sieve the cocoa powder, plain flour, baking powder and salt into another mixing bowl.

In yet another mixing bowl, beat the eggs and add the brown sugar in, along with the vanilla extract.  Stir the ingredients together but until they are just combined. Make sure there isn’t any flour visible.

Finally, fold in the melted chocolate along with any additional ingredients, such as Oreo cookies.

Spoon the mixture into the prepared tin and bake in the centre of the oven for about 20 minutes.  Brownies should be chewy and gooey inside, so don’t overbake them.

Let the brownies cool in the tin before you cut them into squares.  I usually get 16 squares from a batch.  Now try to keep them from being scoffed all at once!

Happy Baking.

Love Sam xx

Very Easy Double Chocolate Cupcakes.

This year I was lucky enough to to get two useful calendars for Christmas. My Dad and step mum bought me a “his and hers” cupcake design calendar which is where I write down all mine and my husband’s work commitments. I work as a supply teacher so my work patterns and locations can vary from week to week. Hubby isn’t always in the office but can be out and about or can be away overnight. So a calendar showing one another’s whereabouts in full view in the kitchen is very helpful.  I was also given a Great British Bake Off Family planner.  This is where I put all the family and home commitments. Even the dog, cat and horse have a slot! The bonus with the planner is that each month features a delicious recipe. 

The recipe for January was for some easy Double Chocolate Cupcakes. They use cocoa powder to create the chocolate flavour instead of real chocolate. I was glad as I didn’t have any chocolate in the house. Well I’m MEANT to be doing Weightwatchers but all this cold and wet weather has made me want chocolate all the more. So I’ve made sure there wasn’t any in the house! But I really miss baking and I knew that my son was having friends over to help him with a film project the day after. I didn’t want to go out buying more ingredients so I wanted to use up what I had.

The beauty of this recipe is that it’s simple enough to be mixed up in a food processor. My food processor kicked the bucket last year and I haven’t got round to replacing it yet. You can use an ordinary stand mixer or a hand held mixer instead. I used my hand held one as I couldn’t be bothered with getting the big mixer out of the cupboard just for baking one thing! 

The fat content comes from using sunflower oil instead of butter.  First I weighed out and sifted the dry ingredients into a mixing bowl: self raising flour, cocoa powder and baking powder. These were then mixed together. In another bowl I weighed out the sunflower oil, a beaten egg, a spoonful of vanilla extract and some caster sugar. Once this was combined, some milk got added to the mixture. Finally the dry mixture was folded into the wet mixture to create a delicious fudgy and gooey brownie like batter. It was slightly runnier than my standard chocolate cupcake mixture so I poured it into the prepared cupcake cases rather than spooning them in with a teaspoon. 

The cupcakes rose beautifully in the oven and took roughly about 20 minutes to bake. I took them out of the oven and made the most of the gorgeous sunny day by going out for a four mile walk with my dog. It was a rush for me to get the cupcakes iced before I went out to pick my son up from school. The icing is a flavourful one with this recipe. It was a buttercream but instead of all icing sugar in the mixture it also contained caster sugar. I’ve never made icing with anything other than icing sugar in it before so that was a new one on me. The icing apart from containing cocoa powder to give it its chocolatey flavour had some strong coffee in it. Not sure how strong the coffee flavour would come across but I thought it was an interesting addition. 

Easy Double Chocolate Cupcakes from the 2016 Great British Bake Off calendar.
  
The cupcakes had a simple but delicious coffee chocolate icing.
 
I chose to bake my cupcakes in red cases because red looks great with chocolate and I had a pack of red, white and blue sprinkles to use up. The picture on the calendar showed mini Smarties or chocolate beans on the top but anything goes with these babies.

Surprisingly none of the cupcakes got touched until my son’s friends arrived. I don’t know how that happened. They went down well and my daughter said she preferred them to cupcakes swirled with a heap of buttercream on top like a Mr Whippy ice cream. Trouble is they look better. 

This recipe is perfect for baking with kids if you want to encourage them into the kitchen.  

Happy baking! 

Love Sam xx