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Monday, 30 January 2017

Gorgeously Gooey Chocolate Orange Brownies

Baking is my thing, like I suck at cooking and that's why I live off supernoodles, but baking has always been something I love. Whilst I've been at uni baking opportunities are few and far between due to having no money - student life ugh. But today I decided to make my semi famous chocolate brownies. I used to make these in school, each of my classes in sixth form would have a 'cake rota' and so when it was my turn I'd usually dig these out. They'd often go down a treat and I had only given the recipe to a select 2 people - one being my form tutor. So this recipe is technically a secret but it's not got any difficult ingredients, I just think it's the perfect mix of gooey and crunchy - which let's be honest is all you want in a brownie. 

You can make this with almost any ingredients you have. Not sure why it always works out the same when I've used brown sugar instead of dark muscovado, milk chocolate instead of dark, and honey instead of golden syrup. This recipe is the 'proper' one though - with the exception of the orange chocolate, but feel free to mix and match to suit what you've got in the cupboard. Here goes:

Step 1: Ingredients
100g unsalted butter
175g caster sugar
75g dark muscovado sugar
125g chocolate (here I'm using a chocolate orange)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract
2 tbsp cocoa powder
1/2 tsp baking powder

Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease a 20cm/8inch shallow tin and line the base with baking paper.

 Step 2: Heat
Place the butter, both sugars, golden syrup and chocolate into a large pan.

Heat gently - too hot and the mixture will be lumpy, be patient!

Keep stirring the mixture until it is smooth.

Remove from the heat and leave to completely cool - also important otherwise     in the next steps you will cook your egg.
Step 3: Mix
Beat together the eggs and vanilla extract.

Add the eggs to the cooled chocolate mixture and whisk.

Sieve together the flour, cocoa and baking powder.

Fold this carefully into the egg chocolate mixture using a spoon or spatula.
Step 4: Bake

Spoon the mixture into the tin your prepared earlier.

Bake in the preheated oven for 20-25 minutes until the top is crisp and edge shrinks away from the tin.

The inside will be stodgy and soft to touch.

Leave to completely cool in the tin, then remove and cut it! You can eat with ice cream if you're feeling fancy.

If you do make these, feel free to send me a picture I'd love to see. 
More baking to come!

Em x 
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