Yep, it’s usually enough! They come out soft in the middle though, so maybe you’re after a not so soft brownie?That's the one I use - do you find 25 minutes is enough? Every oven I've ever made them in has needed at least double that.
you sprinkle it on the base and it soaks up the soggySadly, semolina only brings back memories of lumpy pink or beige glue from school dinners...
Thank you .I love the wee dancing mushroomSlightly belated Happy Birthday @Scotty1976
Hard agree. This is the one my mum has been making for ....mumble.... years and it’s wonderful.Boeuf Bourguignon | Recipes | Delia Online
Good old Delia - in fact these are the books I use the most. This is lovely. I might add the ingredients to my FANCY Ocado order.
oh interesting! my cat actually always eats feathers which I thought was bizarre!Just a thought, I have always been told that cats need taurine in their diet which they would get from eating feathers and fur if they were wild. Dog food doesn't contain taurine but good cat food always does so I guess that's why your vet didn't recommend you making your own. I expect you could source taurine but it may be hard to know the exact dose.
The FT have made all their covid articles free I think. will read it now despite the fact that I am trying to avoid COVID content for my sanity ..There is a really harrowing article written by food writer Tim Hayward in the FT. He spent a month in hospital inc ICU with Covid. I found it on Twitter and read it for free.
https://www.bbcgoodfood.com/recipes/chestnut-spinach-blue-cheese-en-croute I have made this before for xmas dinner, I don't know if you want to avoid all animal products but pastry actually tends to be vegan.Those brownies look amazing!
Oh wise fraus, I am currently trying to reduce my animal product consumption. Does anyone have any suggestions of what I could cook in place of the meat in a roast dinner? (I do NOT like mushrooms and most ideas on google seem to revolve around mushrooms). Thank you x
it is so weirdly engrossing! I realised I spent over 30 min on it yesterday! love itSnap!!
I do - I usually chop a block of milk chocolate and add it (I just get the one in Lidl). So then you get lovely chunks of chocolate in the brownies.Th
Thanks! They look delicious. Do you add the additional amount of chocolate that you mention at the end of the recipe and if so, which kind?
what is why women kill? is that on the bbc?I thought A Teacher was good, found the different lengths of all the episodes a bit random though. Love Life with Anna Kendrick is worth a watch, and I don't know if anyone else watched it but I loved Why Women Kill.
That's the one I use - do you find 25 minutes is enough? Every oven I've ever made them in has needed at least double that.oh sorry @Mustard, I wasn't sure if you wanted it
View attachment 450125You need:
150g unsalted butter, cut into cubes
185 dark chocolate (I use Bourneville - a block usually covers it)
85g plain flour
40g cocoa powder (I use Green and Black's)
50g nuts of your choice (optional)
100g chocolate of choice, chopped (optional)
3 large eggs
275g golden caster sugar (but plain is fine as well)
Method:
Cut butter into 1-inch cubes and chop the dark chocolate. Place together in a microwavable bowl and microwave on 30-second intervals, stirring each time until combined and just melted (if you don't have a microwave, in a bowl over simmering water). Set to one side to cool.
Measure out your flour and cocoa powder into a small bowl and set to one side.
In a large mixing bowl, measure the caster sugar and break the eggs. Using an electric mixer, whisk until thick and creamy like a milkshake (usually takes about 3 minutes). It's ready when the mixture is pale, double the volume and leaves a ribbon trail.
Preheat your oven to 180 C (or 170 if fan). Line a baking tray with baking paper. I use one that measures 22 x 32 cm, but if you used a smaller one, you'd get deeper, stodgier brownies, if you used one slightly larger, your brownies would be thinner (you get the drift )
Pour your cooled choc/butter mix into the sugar/egg, into the side of the bowl so it doesn't knock out the air. Gently fold with a large metal spoon in figure of 8s until just combined. Don't overmix.
Sift over the flour and cocoa and again fold in gently, again with figure of 8s. Keep going until fudgy and combined, being careful not to knock out the air. Don't overmix.
Finally, gently stir in your chocolate and/or nuts if using.
Pour into your prepared tin, and make level with a palette knife if you have one.
Bake for 25 mins. It's ready when the top is shiny with a papery crust and coming away from the sides. Leave in tin until cool, slice and enjoy!
Some I made yesterday
Thank you! Could I brush them with oil instead? No spray bottleIf you have a spray bottle I’d recommend spraying some oil over it before popping it in the oven so it gets that crunchy, crispy texture. It’ll be fine baked though.
What happened, I’ve missed this?Apparently he tried really hard to act like it didnt happen, kept to himself as much as he could.. but he left soon after