Okay, I'm sharing my adapted and modified chocolate brownies recipe here so that I can used it as a quick reference, because I can't stand having to convert the Edmonds Cookery Book's "125g butter" into "How many cups ... or sticks ...errr ... How much butter should I add?"
(Eight, apparently. Which-- as I have to calculate every time I make these brownies-- is 1/2 cup of butter.)
(Yes, I could just scribble that in the margins of my Edmonds book. I could. And will. But also ... scroll down! For the recipe!)
(Don't take these calculations as evidence that I now do math. I don't.)
(But I'll lie through my teeth to my daughter about that. I will.)
* * * * *
Chocolate Brownies: the (converted and modified*) recipe
From the Edmonds Cookery Book (New Zealand, first published in 1907)- 1/2 cup butter
- 1/4 cup cocoa
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/2 teaspoon baking power
Melt butter in a medium saucepan. Add cocoa. Stir over low heat for 1-2 minutes. Remove from heat. Stir in sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add baking powder, then flour (This is my trick for making sure the baking powder gets distributed fairly evenly. I don't sift.). Stir. Pour into a greased and lined shallow 20cm square cake tin. Bake at 350 degrees F (180 degrees C) for 30-35 minutes. (Blah blah blah leave in tin 5 minutes, etc ... As if.)
In other words, IT TAKES NO MORE THAN 45 MINUTES TO GET THESE BABIES TOGETHER, from initial craving to final product. I'm just sayin'.
I don't add frosting or icing sugar, and the brownies are kind of ... not overly cakey, but not overly gooey. Nice and light. Kinda' crunchy and chewy on the sides.
I should know: I just ate half a pan.
*The original recipe also calls for dried, shredded coconut. Go for it, if you want.
**Apologies for the photo. And this is why I never claim to be a photographer.
Oh yum!
Posted by: Tracie | January 22, 2010 at 06:54 AM