Thursday, 17 May 2018

Baking: Making Mary Berry's Chocolate Brownie Recipe

Fun Fact: I thought for a long while Mary Berry was actually called Merry Berry and that her name sounded so happy all the time! Anyway, my mum found a gluten-free brownie recipe in a magazine and we decided to give it a whirl...

This recipe made a lot of brownies, so if it's too large then you can half the recipe. Otherwise we've frozen the ones that wouldn't keep. The brownies make for a great dessert as they're soft in the middle and crispy on top!

- 350g of dark chocolate, broken into pieces
- 250g of butter
- 300g of dark muscovado sugar (we actually used normal dark brown sugar!)
- 6 eggs
- 75g of ground almonds

How To
 1. Start by preparing a traybake tin that's roughly 23 x 30cm and use a little butter to grease the tin and line with baking paper. Also preheat the oven to 180 degrees/ 160 degrees fan or Gas 4.

2. Break the chocolate into pieces and place in a heatproof bowl, then add the butter and set over a small saucepan of simmering water. Heat through until runny and melted. The tip is to not let the bowl touch the water in the saucepan!

3. Measure the sugar in a bowl, add the eggs and whisk together until the sugar and butter are incorporated. Pour the mixture in the melted chocolate mixture and stir evenly until evenly mixed, then fold in the ground almonds and stir gently to combine.

4. Pour the mixture into the traybake and bake in the oven for between 30-35 minutes or until a light crust forms on top and the mixture is firm around the edges but soft in the middle.

5. Leave to cool in the tin then cut into squares.

I found the recipe really easy and quick to make, plus the brownies are delicious with double cream or ice cream. If you do make this recipe then let me know what you think!

Rhiannon x

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