BIRTHDAY BROWNIES!

It’s my birthday tomorrow. I had a bit of a panic the other day when I realised that NO ONE was going to make me a birthday cake (*stares accusingly at friends*), so I decided to bake myself some birthday brownies. You know what they say; if you want something doing properly, do it yourself.

As far as I’m concerned, brownies have to have nuts in them, otherwise guys they’re cakes. If you don’t like nuts however (you freak!) leave them out, but be careful adding the milk as the nuts thicken the mixture quite a lot. You don’t have to use walnuts – you could use any nuts really (pecans would be dreamy) but I like the slightly bitter walnuts with the very sweet white chocolate buttons.

The cooking time in this recipe is a bit ‘finger in the wind’ – keep a careful eye on your brownies while they’re in the oven. Whilst it’s pretty difficult to make this recipe taste awful (I mean, look at the ingredients!) if you cook them perfectly they will be cakey round the outside and fudgey in the middle and everyone who tastes them will want to marry you.

IMG_2371IMG_2372

To make about 20 birthday brownies you will need:

225g melted butter

400g demerara sugar

Tablespoon vanilla extract

4 medium eggs

225g plain flour

140g cocoa powder

¼ teaspoon baking powder

50ml milk

Pinch salt

100g bashed walnuts

3 packets milky buttons

2 packets rolos

What to do:

  1. Beat together your melted butter, sugar and vanilla extract, add the eggs one at a time and carry on beating                            IMG_2358
  2. Sift the flour, cocoa powder, baking powder and salt and add to the wet mixture a bit at a time, stirring slowly                        IMG_2363
  3. Put the nuts in a plastic bag, tie a knot in the top it and hit them with a rolling pin until they’re in little pieces                  IMG_2362
  4. Add the bashed nuts and milky buttons to your mixture and stir
  5. At this point your mixture will probably be the consistency of setting cement. Don’t panic, add the milk a little bit at a time until it’s manageable – don’t add it all if you don’t need to
  6. Spoon your mixture into a lined baking tin, stick a rolo into the centre of each brownie – THIS IS THE BEST BIT – the rolo elevates an excellent brownie into a phenomenal one with its gooey caramelyness (it’s a word and you know it…)                                  IMG_2369
  7. Put it in the oven for about 20 minutes at 180ºC/Gas mark 4 until the mixture is just set. Stick a sharp knife into the middle and if it comes away with just a little bit of goo, they’re perfect!
  8. Take out the slab of gooey, chocolatey goodness and leave to cool on a wire rack. When it’s cool cut it into squares.              IMG_2376
  9. If it’s not your birthday pretend it’s your birthday 🙂 Happy birthday!

(Calories on your birthday don’t count, you know)

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