Chocolate brownies …..adulterated from Bill Granger’s Bascis
These delicious chocolate brownies are the easiest and most scrumptious of all brownies. Believe me I should know.
Tip : leave in the oven a little longer to get crunchy on the outside.
You need for about 16 squares or 10 gourmandes or 32 models.
350g caster sugar
80g cocoa powder
60g plain flour
1 teasp baking powder
4 eggs, lightly beaten
200g unsalted
butter, melted
2 teasp vanilla extract
200g dark chocolate, roughly chopped
- Slip into chic choc brown Prada leisure suit.
- Pull on Burberry fur lined boots.
- Pour a big glass of wine.
- Preheat oven to 160ºC fan-forced (180ºC conventional).
- Line a 22cm square baking tin with baking paper so you don’t have any mixture sticking to the tin.
- Melt the butter. Do not think of your bikini at this moment.
- Let it cool slightly.The butter not your bikini.
- Ask George Clooney to stop reading Vanity Fair , put down the Gin and Tonic and get off his arse and start helping for once in the kitchen.
- He can now chop the chocolate into chunky but small bits the size of a Hermes buckle.
- Throw sugar, cocoa powder, flour and baking powder in a bowl and give it a stir to combine.
- Add eggs, butter and vanilla and mix until combined.
- Taste to make sure it’s delicious.
- Then stir in chocolate bits.
- Taste to really make sure it’s delicious.
- Do not think about Lake Como and getting into a bikini at this moment.
- Pour brownie batter into the tin.
- Throw in the oven for 40-45 minutes.
- Lick the bowl carefully. Get George to tidy up while you do this.
- They are cooked when they are nice and crunchy on the top and gooey in the middle (just like George).
- Leave brownies to cool slightly in tin, then cut into squares and gingerly lift onto a wire rack.
- Accessorise with sprinkles of cocoa or icing sugar.
- Divine!
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