Easy methods to Reduce Cold Sores Naturally.

dinsdag 1 maart 2011

Brownies recipe chocolate

How to make chocolate brownies

Chocolate brownies can come in a variety of textures and flavours.

Chefs chocolate brownies are soft and spongy with extra moisture towards the middle of the brownie and covered in a silky smooth chocolate sauce that will then set into a tasty frosting.

These brownies are simple to bake and extra delicious due to the chocolate sauce.

When these brownies are freshly baked and covered in the silky chocolate sauce it will be very hard not to keep going back with your fork for just one extra bite of this delectable chocolate brownie recipe.

Chef uses Belgium milk chocolate in this brownie recipe which gives the cake a nice light golden chocolate brown colour.

Simply follow the step-by-step instructions and get baking.

Ingredients for brownies recipe

Brownie ingredients

100g Margarine (3 + 1/2 oz)
150g Soft light brown sugar ( 5 + 1/2 oz)
3 Medium eggs
1 + 1/2 tsp Vanilla essence
150g Milk chocolate (5 oz)
50g White bread crumbs (2 oz)
75ml Light evaporated milk
200g Plain flour (7 oz)
1 + 1/2 tsp Bicarbonate of soda
Pinch salt

Chocolate sauce frosting ingredients
75g White sugar (3 oz)
150ml Evaporated milk
6oz Milk chocolate
10g Margarine

Picture of chocolate sauce frosting ready to be spread onto of the brownies.

Pictures of Belgium milk chocolate.

How to make the chocolate sauce frosting

Place evaporated milk and sugar into pan.

Gently heat until the sugar has melted. Bring to the boil and simmer for 6 minutes, no need to stir.

Take the pan off the heat.

Immediately add the margarine and chocolate pieces into the pan, keep stirring until well combined and smooth.

Pour into a dish, cover and refrigerate for 2 hours (until you have baked your chocolate brownies and left the brownies to cool).

How to make the brownies

Half fill a small pan with hot water, place a bowl on top of the pan and simmer the water.

Put the chocolate into the bowl and melt.

Cream together the margarine and sugar.

Add each egg to the sugar/margarine mixture one at a time being sure to mix well between each egg.

Try to use and electric mixer for best results.

When adding the last egg also add the evaporated milk and vanilla essence.

The consistency will quite watery at this point.

Pour the melted chocolate into the egg mixture whisking thoroughly as the chocolate is poured in.

Add the salt, bicarbonate of soda and half of the flour, mix thoroughly.

Add half of the white bread crumbs, mix well.

Add the rest of the flour, mix thoroughly.

Add the other half of the bread crumbs and mix well.

The chocolate brownie batter will now be a lot thicker.

Pour into a greased and floured brownie tin.

Cook in a hot oven on gas mark 4 / 180C for 30-35 minutes.

Leave to cool for a few minutes then remove the brownie cake from the tin and cool on a wire rack.

An easy way to do this is to slice the cake in half and take the cake out in two sections.

When the brownie cake has cooled down cover the brownie with the chocolate sauce frosting.

Slice the chocolate brownie cake and serve.

The next day the chocolate sauce will have set into a frosting.

See Chefs other chocolate recipes:

Malted milk chocolate brownies recipe

Chocolate cake recipe

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Greek Spetsiotiko Fish

This is a method of baking fish that comes from the island of Spetses - hence the name Spetsiotiko. It can be used for a few different types of fish. The one we prepared which you can see in the photo is Fagri or sea bream. You can also use large Lavraki or sea bass, Sinagrida or dentex, Sfirida or white grouper, large Tsipoura or dorado. As far as I have checked, these are the correct English translations of the fish names.

Ingredients

1 kg fish
3 cups grated tomatoes
1 � cups olive oil
3 tbsp parsley finely chopped
1 clove garlic crushed
1 cup crumbled rusks
Salt & pepper

Preparation

Clean the fish and salt it.

You can leave the fish whole, but if it is large you can cut it into slices.

Make the sauce by mixing all the ingredients in a bowl, apart from the rusks.

Place the fish in an oven dish and pour the sauce over it.

Take half of the rusks and sprinkle them over the fish.

Put a little of the sauce over the rusks to moisten them.

Sprinkle the rest of the rusks on top.

Put in a pre heated oven at 180 degrees Celsius for approx. 1 hour.

During this time, once or twice you can spoon some of the sauce in the oven dish over the fish. If, for some reason, you find that there is not enough sauce, you can add a little white wine.

When it?s done, the sauce should be like a crust on the fish.

Eat and Enjoy!