Brownies

When Biddy and Granny Phyl came over I was inspired by the High Tea that Havi and Thomas shouted me at the Sebal Trinity for my Birthday.
So I decided to make a high tea for the ladies.
I was going to make everything by hand, and did very well with the tiny club sandwiches, scones with cream and jam, and mini cheesecakes, but just before the end I ran out of time and made the brownies from a packet mix.
Biddy and Phyl were most gracious guests and praised everything, but Biddy was particularly taken with the chocolate brownies and - yes you guessed - was really keen to have the recipe! So I had to 'fess up.  And it's not as if we are short  of really good brownie recipes either!  Ben's and Will's are especially good.
So, here they all are, and you can choose which one(s) you want to make.

The brownies Biddy tasted were 

Edmonds Chocolate Fudge Brownies from
the packet mix.

But here is a very good recipe from two of Nat and James's friends that I
have tasted and reckon to be the 2 best brownies in the world.

Andrea's Brownies

300g golden caster sugar
250g butter, softened
250g chocolate 70% cocoa
3 large eggs + 1 extra yolk
60g flour
60g dark cocoa powder
1 1/2 tsp baking powder
pinch of salt

Ben's Mum's Brownie recipe:

melt 100g butter
beat in 1 cup sugar, 3 eggs and 1 t vanilla
Fold in 1 tsp baking powder, 3/4 cup flour, 3/4 cup choc chips (and some
chopped nuts if u like)
DON'T over mix
Microwave 4 - 7 mins - it's best to undercook it rather than overcook it.


And the last one - I think it's Will's: (This one has walnuts)

Walnut Brownies

125g butter
120g dark chocolate chips
2 eggs
1 cup caster sugar
100g plain flour, sifted
125g walnuts, chopped

Preheat oven to 180 C. Grease a 20 cm square cake pan. Melt butter and
chocolate chips in a saucepan over a low heat stirring to prevent chocolate
sticking. When smooth remove from heat and leave to cool. Beat eggs and
caster sugar until thick and creamy. Stir in chocolate mixture, flour and
walnuts. Pour into prepared pan and bake for 30 minutes, cool and cut into
squares.

Karyn’s Moist Chocolate Cake

This cake is very versatile, and is very quick and easy to make. It's a bit like a 'little black dress' (a little brown dress?) that can be formal or casual, depending on what is put with it. Cut in half and cream and apricot jam added in and on, is just one accessory...

Ingredients:

o 2 1/2 cups flour

o 1 1/2 cups sugar

o 1 tsp salt

o 2 tsp baking soda

o 1/2 cup cocoa powder mixed with 3/4 cup boiling water and 3/4 cup cold water.

o 2 tsp vanilla essence

o 2 Tbsp cider vinegar or lemon juice

o 3/4 cup oil

o 2 eggs

Method:

1. In a large mixing bowl, combine the flour, sugar, salt and baking soda.
2. Mix together the cocoa and water with the other liquid ingredients and the eggs.
3. Stir the liquid ingredients into the dry ingredients.
4. Pour the batter into one large greased meat dish or two 20 cm round baking tins.
5. Bake in a preheated oven at 170ºC for 35 - 40 minutes. Test around this time by inserting a skewer into the middle. If it comes out clean, cake is done.
6. Let sit in tin for 5 minutes then run a knife around and remove from tins and cool on a wire rack.
7. When cool, dust with icing sugar or ice with chocolate icing.

Chocolate icing: 1 cup icing sugar, 1 Tbsp cocoa, 2 tsp butter. Add 1 Tbsp boiling water and mix until smooth.

8. Store cake in an airtight container. Makes 32 pieces.