I love teaching beginners’ cookery classes and once we’re back up and running again in our lovely Limpsfield cookery school, I will be scheduling in a lot more beginners’ courses. In the meantime, here’s my recipe for Chocolate Fudge Brownies for you to practise at home!
- 4oz (100g) Plain Chocolate Chips
- 2 Large Eggs
- 1/2 Teaspoon Vanilla Essence
- 5oz (125g) Butter, softened
- 10oz (275g) Caster Sugar
- 2oz (50g) Self-Raising Flour
- 1oz (25g) Plain Flour
- 2 Tablespoons Cocoa Powder
- Preheat the oven to 180ºC
- Line the base of an 8 inch (20cm) square baking tin with baking parchment.
- Fill a saucepan with about 5cm of water and heat until the water is simmering.
- Place the Chocolate Chips into a glass bowl, and place bowl on top of the saucepan to form a bain-marie.
- Stir the chocolate chips until all the chocolate melts.
- Lift the bowl from the saucepan and place to one side.
- In a new bowl, break the eggs beat them.
- In a new bowl, beat the vanilla essence, butter and sugar.
- Add the beaten eggs, a little at a time, into the butter/sugar/vanilla mixture.
- Sift the flour and cocoa powder into the mixture, and stir.
- Stir in the melted chocolate to the mixture.
- Pour the brownie mixture into the prepared baking tin, and bake for 25 minutes.
- Once baked, remove brownies from the oven and leave to cool for 20 minutes. Once cooled cut up into squares.
I’ll be posting more recipes over the time we’re in lockdown, but very much hoping to be back in my lovely cooking school studio soon.
Stay well. Keep cooking!