Chocolate brownies…
• 60 g all-purpose flour (plain)
• 355 ml water
• 170 g butter
• 85 g unsweetened cocoa powder
• 600 g caster sugar
• 8 ml vanilla extract
• 375 g all-purpose flour (plain)
• 15 g baking powder
• 5 g salt
• 100 g chopped walnuts or choc chips ( I usually use the white ones – makes a nice contrast
with the darkness of the brownies) or sultanas etc this ingredient is optional and you can mix and match as well
first off pre heat your oven to 175 degrees C and grease a 9x13 inch baking tray, make sure it’s a deep baking pan because the brownies will rise
place the 60g of flour in a saucepan, add the 355mls of water and stir on a medium heat. Keep mixing until it has formed a smooth thick paste…remove from heat and place to the side to cool down and pour into a big mixing bowl
in another saucepan melt the 170g of butter remove from heat and add the 85g of cocoa, mix it until it’s all smooth
then add the sugar and vanilla essence into the cooled mixture of flour and water that you prepared 1st
then add the cocoa and butter mixture
then add the 375g of flour, baking powder and salt
mix all the ingredients together well, and add any optional ingredients such as choc chips
pour mixture into baking tray, spread evenly, note mixture is quite thick but it’s all good, should not be runny
place in oven and should be ready in about 20-25 mins (do the tooth pick test – i.e. insert tooth pick into middle if it comes out clean then brownies are made)
remove from oven and allow to cool
when cooled you can pour melted chocolate on top and spread or use a chocolate icing - again optional
cut the brownies into squares and enjoy!!
*it is ideal to sift all the flour, cocoa powder sugar etc as to avoid lumps!
** also it is ideal to convert the 5g of salt and 15g of baking powder to teaspoons as it’s easier to measure out
***note brownies can be kept in fridge for about a week or so
****also if you think they’re a bit “chewy” it’s normal, brownies are not like traditional softer sponge cakes
I baked these the other week for AkaalSeva-EL when he blessed me at home with his darshan , so you can ask him if they were any good! :D
Peach Cobbler
Another easy pudding thing to make is peach cobbler, if you’re not a fan of peaches you can substitute them for another fruit! You can use fresh or tinned fruit…
Ingredients
• 1 stick (4 ounces) butter, melted
• 1 cup plus 3 tablespoons granulated sugar, divided
• 1 cup all-purpose flour (plain)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 to 4 ripe peaches, peeled, pitted, thinly sliced
• 1/2 teaspoon cinnamon
Heat oven to 375°.
Melt the butter
Pour melted butter into 11x7 or 8-inch square baking dish - deep clay one is the best
In a mixing bowl, combine 1 cup of the sugar, 1 cup flour, baking powder, and salt; mix to blend.
Stir in 1cup milk and vanilla until blended.
Pour the batter over the melted butter.
Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon.
Arrange the peach slices over the batter.
Bake for 25 to 30 minutes, or do toothpick test
When checking in on your cobbler it might look like nothing is going to come of it but don’t worry, just put it back in the oven a bit longer.
The top should be browned and the cake will begin to pull away from the sides of the pan.
Serve warm with a little whipped topping, or a scoop of vanilla ice cream.