Tuesday, June 29, 2010
Those brownies in full
So Becky B finally coughed up her recipe for her wheat-free brownies. And I only had to let down her tyres three or four times and beam a couple of incriminating snapshots through her living room window from my portable slide projector.
These brownies really are absolutely amazing - much better than my easy brownies I posted a while ago. They hit you right between the eyes, half-cake, half-fudge... but not half-fat unfortunately. EIGHT eggs! You might want to call an ambulance before you tuck in.
Anyway here we go - this is just copied and pasted from Becky B's email, (you can tell because there's no swearing), so none of the mistakes are mine THANK GOD, for fucking once.
Wheat Free Chocolate Brownies (makes 16)
295g luxury belgian plain chocolate
200g ground almonds
200g unsalted butter (diced)
350g caster sugar
1 tsp vanilla extract
8 large eggs
100g walnut pieces (optional)
1 Preheat oven to 180 C
2 Break choc into chunks into large heatproof bowl & add butter
3 Melt choc mixture over pan of water
4 Remove from heat and add sugar, almonds, walnuts & vanilla
5 Separate eggs & beat yolks before adding them to choc mixture
6 Beat egg whites until they form soft peaks
7 Gradually fold egg whites into choc mixture
8 Pour mixture into a lined 20cm x 30cm swiss roll tin (depth of 5cm)
9 Bake for about 1 hour on middle shelf until cake is reasonably firm, risen & cracked on top
10 Cool in tin
11 Turn out of tin, trim off all edges (as no-one likes them!) and cut into 16
Coming soon: the lemon cupcakes. I've turned off the water supply to her house and ordered 18 pizzas in her name from Dominos, so she should cave in any minute now.