Hey guys and girls!

As you’ll soon catch on, all three of us enjoy cooking and baking to some degree. I’ve only recently jumped on the bandwagon of baking due to having so much spare time at home. I always thought baking was hard but with more practice and keeping in mind it’s all about the science behind baking, I started to bake pretty well. So if I can do it, so can you!

Here’s a quick and relatively simple brownie recipe I found and use for when I feel like having cakey brownies. Soon I will add another post for a lovely chewy fudgy brownie. The main difference in these are larger quantities of the greasy ingredients i.e, butter, chocolate and sometimes oil.

Anyway let’s bake this cakey brownie!

Foody stuff =
3/4 cup all purpose flour (I don’t have a measuring spoon for 3/4 cup so its approx.96g)
1/2 cup soft or dark brown sugar (I like to use light)
1/2 cup unsalted butter (you can use salted if you like the sweet/salt taste)
1/2 cup white granulated sugar
1/2 cup baking cocoa powder
1/2 tsp vanilla essence (I always use Madagascan vanilla as it has no alcohol in it)
1/2 tsp baking powder (or 1/4 tsp for a slightly more dense brownie)
1/2 tsp salt
2 eggs

Fun part where you can add any filling or topping I used:
1 bar of normal milk chocolate cut in to chunks
Smooth peanut butter to swirl in as a topping

You could use:
Jam, marmalade or Nutella as a topping
Chocolate chips, white chocolate chips, pecans, hazelnuts, marsh mellows, and just about anything for a filling!

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*btw you won’t need the butter at room temperature as we will be melting it anyway!*

The other stuff:
Measuring scales or electronic scales & metric spoons
1 mixing bowl
1 spatula
1 wisk or electric hand mixer/wisk
1 teaspoon
1 cake tester or tooth pick
1 sieve if you find your dry ingredients have lots of lumps
7×11″ baking pan
Grease proof paper
Oil to grease
Extras: pencil, scissors, pastry brush

First things first, preheat that oven baby to 350 F / 175 C.

Grease your tin with oil or butter and line with grease proof paper. I use a pastry brush to grease as it’s just easier for me.

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*to be extra you can pencil around your tin on greaseproof paper and cut around to ensure a neat greased pan like I did!*

Now start off by measuring all your ingredients as it makes it easier when you’re reaching to add them etc.

In your small saucepan on lowest heat melt your butter.

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Whilst you leave that to melt and simmer you can combine all your dry (apart from flour) ingredients in to your bowl and lightly wisk or mix with wooden spoon however you wish.

In goes both sugars, salt, baking powder, & cocoa powder

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By then your butter should have melted, so in goes the butter into the sugar mix, wisk until combined but do not over mix!!

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Wait for mixture to cool before adding both eggs and your vanilla essence.
Mix until combined but again, do not over mix!

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Your mixture should now look a slightly lighter brown.

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Last step is to fold (with your spatula) your filling treats and flour until combined making sure you don’t over mix.

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Poor your mixture into your tray and spread evenly with a spatula or knife

Now for my finishing touch this time round I blobbed a few teaspoons of peanut butter on top of my mixture. Doesn’t have to be fancy or neat (baking is much more fun when the kitchen gets messy!)

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You can leave the blobs by themselves or make cute swirls with a tooth pick, spatula or knife

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Now pop into your preheated oven for 18-20 minutes.

I always put my timer on for 18 minutes as you never should over bake brownies!

*10 minutes into baking you should start smelling that gorgeous brownie smell! Not long now!*

To check if your brownies are done, poke the middle of your brownies with a tooth pick or cake tester. It should hopefully come out clean! If not pop the brownies back in at 1 minute intervals, making sure you keep testing them.

img_2997And voila!! As hard as it is to resist tucking in straight away, let them cool for 20-30 minutes.

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*for a cleaner cut you can put your tray into the fridge for a further 20-30 minutes*

Cut in and dig in!! I usually make custard or pour double cream over my brownie, but you can have them plain and simple or even with a dollop of ice cream with drizzled syrup all over. Omg this is why I’m fat 😦 Lol enjoy!!

Saba, xo