Last week, I featured some great Bakerman Day ideas that I was given on Facebook, and this week I’m featuring the recipe for the brownies and Astros we made.
As you’ll see, I got some wonderful suggestions, but I wanted to make something that required very little decorating as I’m horrible at this – even with basic icing and sprinkles.
I also wanted to bake something easy, and since I think chocolate is usually a winner, I went with chocolate brownies. I have lots of brownie recipes, including an amazing one from Jamie Oliver, but I decided to try something new.
I found a fantastic recipe over at Bigger Bolder Baking, a food blog with gorgeous images and recipes, and I love the tips and tone of its writer Gemma Stafford.
I followed the recipe exactly, and used Cadbury milk chocolate, chopped up. A few minutes before the brownies had finished baking we put Astros on for a fun and colourful vibe (and since kids are supposed to help, my toddler chipped in, and did some quality control by eating more than a few). Instead of just topping the mixture with them, in hindsight I should have stuck them in as a lot of them fell off when I later cut them into pieces.
This recipe is a must-keep, and I’m sure I’ll return to it often. It’s very easy too. The baking time was about 40 minutes, and prep and making time, about 20 minutes, if that.
- 1 cup (8oz/227g) butter, melted and cooled
- 2 tablespoon vegetable oil
- 1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
- 1 cup plus 2 tablespoons (8¼oz/244g) white sugar
- 4 large eggs, room temperature
- 4 teaspoons vanilla extract
- 1 cup (5oz/150g) all purpose flour
- 1 cup (4oz/123g) good quality, unsweetened cocoa powder
- 1 teaspoon salt
- 1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips
- Preheat the oven to 350°F (175°C) then line a 7×11 inch baking trey with parchment paper and set aside.
- In a large bowl combine melted butter, oil and both sugars.
- Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in colour.
- Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until just combined – don’t overmix. Fold in half of the chocolate chunks.
- Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
- Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is just set to the touch.
- Remove from the oven and allow to cool to room temperature before removing from the baking tray and cutting into pieces.