Just lately we have been making these brownies and because they turn out so well I thought I would share the recipe with you. I am no baker by any means, so the fact that they turn out well every time is a wonderful thing.
The reason for making them, apart from them being yummy, is because my daughter could have nut allergies and so has to avoid eating foods with nuts in. Shop cakes, especially in store bakery ones, can have traces of nuts in, therefore, I thought it was far easier to make our own. She loves them!
The tin I use to bake these in measures 10.5″ x 7″ (inside) and the time they take to cook is around 30 mins but if your tin is a little larger then the mixture will be thinner so you will probably need to reduce the time. Ovens will vary also so I always set the timer for a little less time than the recipe suggests and then keep testing it with a skewer until the skewer comes out clean.
This recipe was originally found in Simply Home Made Magazine but I have made a few adjustments.
Recipe
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400g Golden Caster Sugar
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225g baking margarine or softened butter
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60g Cocoa Powder (sifted)
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1tsp Vanilla Extract
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4 Eggs
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225g Plain Flour (sifted)
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½ tsp Baking Powder
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½ tsp Salt
- Pre-heat the oven to 180°c/350 fahrenheit/Gas Mark 4. Line your baking tray with baking paper or grease the tray.
- Place the margarine/butter and the sugar into a bowl and mix together until it is light and creamy.
- Add the remaining ingredients a little at a time and mix. ( I add a little of the dry ingredients and an egg at a time until all mixed)
- Place the mixture into the lined/greased tray and bake for approximately 30 minutes.
- Check the mixture has baked by inserting a skewer and when it comes out clean its done.
- Allow the brownies to cool before slicing into rectangles.
Enjoy!
muddlemakes 