EMMAS BROWNIES RECIPE BY EMMA FRANKLIN
These brownies are the ones I have made for many years. The original recipe came from a favourite book years ago and has been slightly adapted over time. Having got the seal of approval from many family members including my Gramps, (the connoisseur of all things chocolate) this recipe is one that will be used for a long time. Simple, quick and delicious.
INGREDIENTS
DIRECTIONS
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1. Put the chocolate in a heatproof bowl with the butter. Place over a pan of barely simmering water and leave until melted. Remove from the heat. 2. Sieve together the flour, baking powder, cocoa powder and the salt. Set aside. 3. In a clean roomy bowl beat the eggs, sugar and vanilla together, until light and fluffy. Then carefully fold the melted chocolate mixture into the egg and sugar mixture followed by the dry ingredients. Add nuts now if using.
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90g plain chocolate, broken into small pieces 150g unsalted butter 150g plain flour 1⁄2 teaspoon baking powder 15g cocoa powder Pinch of salt 2 eggs 300g soft brown sugar 1 teaspoon vanilla extract 100g pecan nuts, roughly chopped (optional) Makes 12—16 brownies
38 The Marshwood Vale Magazine February 2021 Tel. 01308 423031
4. Pour the mixture into the prepared baking tray and bake for 20-25 minutes or until a knife can be inserted and comes out clean. 5. Allow to cool before cutting into squares.
