Tuesday, March 15, 2011
Sigh, sigh, sigh.
Two "rainy day photos" in a row! I'm telling you, someone up there is intent on ruining all my shots. How else do you explain bright sunny skies suddenly - and I mean, suddenly - giving way to grey clouds the moment you finish baking? I wanted to wait out the rain but my boys - who had helped make these brownies - couldn't wait. So, snap hurriedly I did, and handed over the goods to their little hands.
See what I mean when I say "can't wait"?!
What a pity, for these brownies were really photogenic. More importantly, they were as easy to bake as they were to eat. Would you believe that I have never made brownies in my life?! Crazy, right? But right after reading Mary's post, I literally headed straight to the kitchen because I was sold on the simplicity of "melt & mix" and getting moist, rich, gorgeous brownies in 30mins.
(from Keep Learning Keep Smiling, with some minor adaptations)
- 250g butter
- 250g dark chocolate (I used Callebaut 70%)
- 1 cup brown sugar
1. Melt all ingredients in a pot and stir constantly under a low fire. You have your chocolate mixture. Allow to cool (you should be able to dip your finger in and not get scalded).
- 4 eggs
- 1/2 cup white sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 tbsp rum
2. Put all ingredients in a bowl and beat with a whisk. You have your egg mixture.
3. Now, add your cooled chocolate mixture to your egg mixture and stir well. You have your brownie batter.
- 1 cup flour
- 1 1/2 cups sultanas (you can omit these, or substitute with other ingredients like nuts, dried fruit, and for the chocoholics, mini chocolate chips!)
4. Now, add your flour and sultanas to the brownie batter. Mix well to combine. Pour the batter into a shallow (rectangular or square) tin lined with baking paper and bake at 180°C for about 15-20 mins, or when a skewer inserted into the centre comes out clean.
5. Allow the brownies to cool before slicing into bars.
Rain rain go away! Come again at night ... when I'm in my PJs and nicely tucked in bed.