36 The Times Magazine
- 225g unsalted butter, in pieces
- 3 large eggs
- 225g caster sugar
- 75g self-raising flour
- ½ tsp fine salt
- 100g dark chocolate chunks
- 100g milk chocolate chunks
- 1 tsp vanilla extract
- 1 tbsp cocoa nibs
- Heat your oven to 160C (180C non-fan).
Line a 29 x 22cm brownie tin with
baking paper. - Melt the chocolate with the butter in a
heatproof bowl set over a pan of simmering
water, making sure the base of the bowl is
not touching the water. Stir until smooth and
set aside to cool. - In a large bowl, beat the eggs and sugar
together, using a hand-held electric whisk,
until pale and thickened. Add the melted
chocolate and butter mix and fold in until
thoroughly combined. Fold in the flour, salt,
chocolate chunks and vanilla extract. - Pour the mixture into the prepared tin
and sprinkle over the cocoa nibs. Bake for
25-30 minutes until the top is cracked and
crusty. To check that it is ready, insert a
skewer into the centre; as you remove it, a
little mixture should still stick to the skewer. - Leave the brownie to cool completely in
the tin, then cut into individual pieces. Store
in an airtight tin.
LEMON DRIZZLE CAKE
8-10 slices
This is my favourite cake of all time. I love it
when we have to judge this round on Bake Off.
The perfect lemon drizzle has a light and airy
sponge and a sharp, zesty crunchy topping.
My version has quite an intense lemony
flavour, but other than that it’s a total classic
and I don’t think you should mess with those
classics. The only thing to remember is to pour
over the drizzle while the cake is still warm.
- 175g butter, softened, plus extra
to grease the tin - 175g caster sugar
- Finely grated zest of 2 lemons
- 3 medium eggs
- 175g self-raising flour
- ¼ tsp baking powder
- A pinch of fine salt
- About 2 tbsp milk
For the drizzle topping
- Juice of 1 lemon
- 2 tbsp granulated sugar
- Heat your oven to 160C (180C non-fan).
Grease and then line a 1kg loaf tin with
baking paper. - In a large bowl, beat the butter, sugar and
lemon zest together, using a hand-held electric
whisk, until the mixture is very light and fluffy.- Add the eggs one at a time, beating well
after each addition. Add the flour, baking
powder and salt and mix until smoothly
combined. Add just enough milk to achieve
a dropping consistency. - Spoon the mixture into the prepared loaf
tin and gently smooth the surface to level
it. Bake for 45-50 minutes or until a skewer
inserted into the centre comes out clean. - Once you’ve removed the cake from the
oven, make the drizzle topping: mix the lemon
juice and sugar together in a small jug. - While the cake is still warm, use a
cocktail stick to prick holes all over the
top of the cake, then trickle over the lemon
drizzle. Leave to cool completely in the tin
before removing.
CHOCOLATE BROWNIES
Makes 12-15
Even if I say it myself, these are the best
brownies you’ll ever taste. Chunks of milk and
dark chocolate are folded through the mix for
extra richness, while the cocoa nibs scattered
on top provide nuttiness and a little crunch.
Perfect with a cup of tea, they’re equally
delicious still slightly warm from the oven
with a scoop of ice cream.- 225g plain chocolate (35-45 per cent cocoa
solids), broken into small pieces