Basic Brownies

These little buns were made using a half quantity of my basic brownie recipe and cooked for 20 minutes.  They are filled with the some cream cheese frosting that I had in the freezer, left over from the bbq cakes.  I won't give you the frosting recipe yet, as I'm not entirely happy with the recipe, it came out too soft, so I had to add some more icing sugar but it was still a bit soft.

Basic Brownies

Set your oven to gas 4 180° electric fan oven is probably around 160° but check you manual

You need an 8 inch round or a 7 inch square tin for this recipe
Whatever tin you use YOU MUST USE A PAPER LINER!  I have never successfully removed this recipe from a tin that wasn't lined.

150 grams of butter or full fat butter spread melted and cooled

25 grams of cocoa powder

150 grams of caster sugar

50 grams of plain flour - you do need plain flour for this recipe

2 eggs beaten

Sift the flour sugar and cocoa into your mxing bowl and give it a little stir to combine everything

Using a silicone spatula or a wooden spoon gently mix in the melted butter until it is smooth, but don't beat it as you don't want to incorporate any extra air

Add your beaten eggs and again gently mix until they are thoroughly combined - this is when you will discover what happens if your butter was too warm as you will get scrambled eggs!

Scrape your mixture into your lined tin, this is why I like to use a spatula as it gets all the mixture out of your bowl without dirtying another utensil

Bake for between 25 and 35 minutes turning after 15 minutes for even baking

When it is cooked the top will spring back when gently pressed with a finger, the cake may also be shrinking away from the sides of the tin a little

The top will probably look a bit cracked but that is okay

Allow it to cool in the tin for 5-10 minutes then carefully remove from the tin but leaving it in the paper liner and leave it on a wire rack until it is cold

The top of the cake may crack some more and it may sink a little, or look a bit uneven, your paper liner may feel rather greasy but that is normal too.

I normally cut 8 wedges from a round cake, 8 rectangles or 12 squares or 12 triangles from a square cake

This will keep in a tin for around five days if stored in a cool  place.

Enjoy

Karen Lizzie
xxx