Kamagrian
03-10-2005, 10:35 AM
This is especially for Claire (cnc), and as I've never tried it without butter I can't vouch for it perfectly. However, it IS my favourite chocolate brownie recipe - adapted from a Green and Black's one - and I've been reliably informed it should work just fine with dairy-free margarine!:)
It's very rich and gooey, and I've never had to throw out a single brownie in all the time I've been making them...although I have had to hide them on occasion.
Since I can't eat these at the moment, I want a full sensory rundown if anyone else throws together a batch! ;)
Don't be put off by it looking complicated - it's REALLY not, as you just melt stuff and throw it together. In fact it's my favourite lazy choccy treat recipe...
Chocolate and Whatever Brownies
300g (11oz) Pure or other non-dairy spread
300g (11oz) very dark chocolate - min. 60% cocoa, broken into pieces
5 large eggs
450g (1lb) granulated sugar
1 tablespoon good-quality vanilla extract
200g (7oz) plain flour
Pinch of salt
250g (9oz) - or as many as you dare! - chopped nuts, prunes, dried cherries, dried apricots or whatever else...I prefer chopped walnuts or macadamias! It's also possible to cook these plain, but they're not nearly as luscious IMHO.
N.B. My favourite chocolate for use in this recipe is Divine dark, but Maya Gold is absolutely wonderful too.
Preheat oven to 180C/350F/gas mark 4 and line a 13x10 inch (34x25cm) baking tin with greaseproof paper or baking parchment.
Melt margarine and chocolate gently together in a bowl over a pan of very lightly simmering water. I cheat and do this in a pan without the 'double boiler', but that's because I'm impatient. I've only had it burn once, so feel free to try either way - just be gentle on the heat and keep diligently stirring if you use the pan alone.!
Beat the eggs, sugar and vanilla together until the mixture is thick and light and will coat the back of a spoon. Once the margarine and chocolate have melted, remove from the heat and beat the egg mixture into it.
Sift the flour and salt together (I'm too impatient for this bit and just add it gradually!), add them to the mixture and beat until smooth. At this point stir in your extras - your nuts or fruit.
Pour into the tin, distributed evenly. Bake for 20-25 minutes until the whole top has developed a light brown crust and started to crack. The brownie should not be wobbly at this point, but should be gooey and fudgy on the inside. If you like your brownies to have a more 'cakey' texture they can be left for a little longer - taking them out to check periodically seems to do them little harm!
Leave to cool for around 20 minutes, then cut into squares in the pan. Don't let your housemate tell you that's 'one big brownie' and 'all for him', no matter how persuasive he tries to be. The parchment or paper should come off easily.
These are AMAZING served warm with ice cream, so I presume they'd be rather scrummy served with vanilla Swedish Glace.
It's very rich and gooey, and I've never had to throw out a single brownie in all the time I've been making them...although I have had to hide them on occasion.
Since I can't eat these at the moment, I want a full sensory rundown if anyone else throws together a batch! ;)
Don't be put off by it looking complicated - it's REALLY not, as you just melt stuff and throw it together. In fact it's my favourite lazy choccy treat recipe...
Chocolate and Whatever Brownies
300g (11oz) Pure or other non-dairy spread
300g (11oz) very dark chocolate - min. 60% cocoa, broken into pieces
5 large eggs
450g (1lb) granulated sugar
1 tablespoon good-quality vanilla extract
200g (7oz) plain flour
Pinch of salt
250g (9oz) - or as many as you dare! - chopped nuts, prunes, dried cherries, dried apricots or whatever else...I prefer chopped walnuts or macadamias! It's also possible to cook these plain, but they're not nearly as luscious IMHO.
N.B. My favourite chocolate for use in this recipe is Divine dark, but Maya Gold is absolutely wonderful too.
Preheat oven to 180C/350F/gas mark 4 and line a 13x10 inch (34x25cm) baking tin with greaseproof paper or baking parchment.
Melt margarine and chocolate gently together in a bowl over a pan of very lightly simmering water. I cheat and do this in a pan without the 'double boiler', but that's because I'm impatient. I've only had it burn once, so feel free to try either way - just be gentle on the heat and keep diligently stirring if you use the pan alone.!
Beat the eggs, sugar and vanilla together until the mixture is thick and light and will coat the back of a spoon. Once the margarine and chocolate have melted, remove from the heat and beat the egg mixture into it.
Sift the flour and salt together (I'm too impatient for this bit and just add it gradually!), add them to the mixture and beat until smooth. At this point stir in your extras - your nuts or fruit.
Pour into the tin, distributed evenly. Bake for 20-25 minutes until the whole top has developed a light brown crust and started to crack. The brownie should not be wobbly at this point, but should be gooey and fudgy on the inside. If you like your brownies to have a more 'cakey' texture they can be left for a little longer - taking them out to check periodically seems to do them little harm!
Leave to cool for around 20 minutes, then cut into squares in the pan. Don't let your housemate tell you that's 'one big brownie' and 'all for him', no matter how persuasive he tries to be. The parchment or paper should come off easily.
These are AMAZING served warm with ice cream, so I presume they'd be rather scrummy served with vanilla Swedish Glace.