Saturday, 5 January 2013

Chocolate Brownies with Whipped Cream

Cravings for chocolate and boredom together lead me and my friend to baking  these chocolate brownies. Very simple to cook yet everybody's all time favourite - The Chocolate Brownie - can be had with whipped cream, vanilla ice cream, loads of chocolate sauce. Our choice this time was whipped cream, as it was not a pre-planned decision.

    The Ingredients:

  • 115 g unsalted butter, softened, plus extra for greasing
    170 g caster sugar
    2 eggs
    40 g plain chocolate 
    1 tsp vanilla extract
    2 tbsp warm water
    1 tsp baking powder
    55 g plain flour
    55 g cocoa powder
    Whipped Cream as per need.

    The Procedure:

    Preheat the oven to 180C
    Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
    In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
    Chop the chocolate and put to one side.
    Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. 
    Add the vanilla extract.
    Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
    Spoon the brownie batter into the prepared tin and level out the top with a spatula.
    Bake in the oven for 35-40 minutes. 
    Allow to cool in the tin for ten minutes, then place on a wire rack to cool.
    Decorate with Whipped Cream or serve alongside.