Ultimate Brownies
Looking for the perfect brownie that’s decadently dark yet fudgy in
the centre? Well, here it is...Hands-on Time 20 minutes, plus cooling Cooking Time About
35 minutes Cuts into 16 squares
175g unsalted butter, chopped, plus extra to grease
150g dark chocolate (70% cocoa solids), chopped
3 medium eggs
300g caster sugar
75g cake flour
40g cocoa powder
pinch of salt
icing sugar, to dust (optional)- Melt the butter and chocolate together in a heatproof bowl
set over a pot of barely simmering water. (Make sure the base
of the bowl doesn’t touch the water.) When the mixture has
melted and is smooth, lift the bowl off the pot and set aside to
cool for 20 minutes. - Preheat oven to 180°C and lightly grease and line a 20cm
square tin with baking paper. Using a hand-held electric whisk,
beat the eggs and caster sugar together in a separate large bowl
until thick and mousse-like (about 5 minutes). - Add the cooled chocolate mixture to the egg mixture and
fold together with a large metal spoon. Sift over the flour, cocoa
powder and a pinch of salt and fold together. - Scrape the mixture into the prepared tin, level and bake for
30 minutes or until there is no wobble left when you gently shake
the tin. Cool in the tin before dusting with icing sugar, if you like,
and cutting into squares.
EACH SQUARE About 1 025kJ, 3g protein, 13g fat (8g saturated),
28g carbohydrate (25g total sugars), 0,9g fibre.
GET AHEAD Keep in an airtight container at room temperature for
up to a week.
Plum Crumble Cake
If you prefer, use peaches, nectarines or apricots instead of plumsHands-on Time 20 minutes Cooking Time About 40 minutes
Cuts into 12 squares
150g butter, at room temperature
200g soft brown sugar
3 medium eggs, lightly beaten
100g sour cream
300g self-raising flour
6 plums, stones removed and cut into wedges
50g demerara sugar
ice cream or custard, to serve (optional)- Preheat oven to 180°C and line a 20cm x 30cm tin with
baking paper. Put 100g of the butter into a bowl with the soft
brown sugar and beat together with a hand-held electric whisk
until pale and fluffy (about 3 minutes). Whisk in the eggs and
sour cream, then use a large metal spoon to fold in 200g of the
flour. Spoon mixture into prepared tin, level surface, then lay
over the plum wedges. - In a separate bowl, rub the remaining butter and flour
together to make a crumble mixture; stir in the demerara sugar.
Sprinkle over the cake, then bake for 40 minutes or until golden
and a skewer inserted into the centre comes out clean. Serve
warm or at room temperature with ice cream or custard, if
you like.
EACH SQUARE About 1 300kJ, 5g protein, 14g fat (8g saturated),
42g carbohydrate (23g total sugars), 2g fibre.
GET AHEAD Keep in an airtight container in the fridge for up to
3 days. Bring up to room temperature before serving.
36 GH SPECIAL RECIPE EDITION 2020
0420_GHE_034_037_tray bakes.indd 3 2020/03/10 9:21 AMUltimate Brownies
Looking for the perfect brownie that’s decadently dark yet fudgy in
the centre? Well, here it is...
Hands-on Time 20 minutes, plus cooling Cooking Time About
35 minutes Cuts into 16 squares
175g unsalted butter, chopped, plus extra to grease
150g dark chocolate (70% cocoa solids), chopped
3 medium eggs
300g caster sugar
75g cake flour
40g cocoa powder
pinch of salt
icing sugar, to dust (optional)
- Melt the butter and chocolate together in a heatproof bowl
set over a pot of barely simmering water. (Make sure the base
of the bowl doesn’t touch the water.) When the mixture has
melted and is smooth, lift the bowl off the pot and set aside to
cool for 20 minutes. - Preheat oven to 180°C and lightly grease and line a 20cm
square tin with baking paper. Using a hand-held electric whisk,
beat the eggs and caster sugar together in a separate large bowl
until thick and mousse-like (about 5 minutes). - Add the cooled chocolate mixture to the egg mixture and
fold together with a large metal spoon. Sift over the flour, cocoa
powder and a pinch of salt and fold together. - Scrape the mixture into the prepared tin, level and bake for
30 minutes or until there is no wobble left when you gently shake
the tin. Cool in the tin before dusting with icing sugar, if you like,
and cutting into squares.
EACH SQUARE About 1 025kJ, 3g protein, 13g fat (8g saturated),
28g carbohydrate (25g total sugars), 0,9g fibre.
GET AHEAD Keep in an airtight container at room temperature for
up to a week.
Plum Crumble Cake
If you prefer, use peaches, nectarines or apricots instead of plumsHands-on Time 20 minutes Cooking Time About 40 minutes
Cuts into 12 squares
150g butter, at room temperature
200g soft brown sugar
3 medium eggs, lightly beaten
100g sour cream
300g self-raising flour
6 plums, stones removed and cut into wedges
50g demerara sugar
ice cream or custard, to serve (optional)- Preheat oven to 180°C and line a 20cm x 30cm tin with
baking paper. Put 100g of the butter into a bowl with the soft
brown sugar and beat together with a hand-held electric whisk
until pale and fluffy (about 3 minutes). Whisk in the eggs and
sour cream, then use a large metal spoon to fold in 200g of the
flour. Spoon mixture into prepared tin, level surface, then lay
over the plum wedges. - In a separate bowl, rub the remaining butter and flour
together to make a crumble mixture; stir in the demerara sugar.
Sprinkle over the cake, then bake for 40 minutes or until golden
and a skewer inserted into the centre comes out clean. Serve
warm or at room temperature with ice cream or custard, if
you like.
EACH SQUARE About 1 300kJ, 5g protein, 14g fat (8g saturated),
42g carbohydrate (23g total sugars), 2g fibre.
GET AHEAD Keep in an airtight container in the fridge for up to
3 days. Bring up to room temperature before serving.
36 GH SPECIAL RECIPE EDITION 2020