Christmas has been cake central here in Kiss HQ. My mum turned up the other day with a box of cupcakes, mince-pies and fridge cake (her speciality). And yet somehow that wasn’t enough. I’ve taken to watching the Food Network when there’s nothing else on TV, and Tom and I found ourselves rather hypnotized by Nigella making amazing gooey looking brownies. I don’t actually have any Nigella recipe books, so instead, I turned to the queen of cake herself, Mary Berry.
I bought her 100 Cakes and Bakes book ages ago, but have never actually used it. This book has two brownie recipes, one basic chocolate and one slightly richer, more adult brownie with walnuts. I don’t like nuts, so I went for the standard chocolate version.
I always like a recipe where I have most of the ingredients in the cupboard. I did have to pop out for coco and chocolate chips, but if you bake much at all, this is pretty much a store cupboard recipe. No hunting out extra ingredients. I got stuck in, covering myself and the breakfast bar in flour and chocolate in the process.
Essentially, this recipe is crazy simple to follow. Weigh out the ingredients, dump them in a bowl, and mix. As it’s not my recipe, I won’t repost it, but it should be easy enough to find online somewhere. After a good stir, the mix went into a slightly too small tray (I walk on the wild-side when I bake!) and into the oven.
My oven is a law unto itself, and takes damn ages. This should be a reasonably quick bake though, in a sensible oven.
Oven troubles aside, the brownies turned out beautifully, with a crisp top and a gooey, squidgey centre. I like brownies very soft inside, but it’d be easy to leave these in the oven a little longer to firm them up if you prefer, without doing any harm. According to Mary, you get 24 brownies out of her recipe. I got, uh, 10. 24 is a bit ambitious, I think, but you would more if you didn’t cut them into giant slabs like I do, and actually used a tray with the suggested dimensions from the recipe.
The verdict? Well, my trusted taste tester Tom loved them. Good, simple recipe. Thanks, Mary.