I was terribly brave this time and decided to use a recipe that I didn't normally use! I know, going to the edge, facing the fear and doing it anyway. Now that's what I call, pushing the emotional envelope.
As part of the phase of supper that I like to call 'pudding', I thought some little brownies with berries and cream would be quite simply the go.
I rifled through Delia, Nigela, Stephanie and finally selected Woman's Weekly. I will find the recipe and pop it on here later.
- cup of cocoa (proper stuff, mind, not that drinking chocolate nonsense)
- butter
- sugar
- flour
- vanilla
- eggs
Melt butter, stir in cocoa. Put eggs, vanilla & sugar in bowl and beat together. Add cocoa'y mix, stir well, then add flour and stir until mixed properly together.
Rather than place this all in one pan, I selected my smallest cup cake sized pan. They're about an inch wide and deep.
First batch just went into lightly greased indents and were cooked for 14 mins at 170c. I left them to cool a bit and then had to enlist TLO with a pointy knife to prise the resulting cute little brownies out of the pan. Some of them got a bit mashed but they were OK.
Second batch I was ready for them - I sprayed the indents with some oil and shook some flour through them. Then filled them with batter before cooking for 12 minutes. I also took the opportunity to pop a hazlenut on top of each one.
Hmmm, they weren't super easy to get out but less of them stuck quite so intently to their safe, warm tin.
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