It was Carter's and Kelly V's birthday last Wednesday and to mark the occasion I whipped out my newly acquired copy of Delia's Book of Cakes for a fast simple no-faff sweet treat that I could take down to the pub without too much drama.
I decided to make her Chocolate fudge brownie recipe and as per usual I couldn't help meddling - I increased the chocolate and flour quantities and added orange blossom water and pistachios.
Things started to go a little pear shaped when I realised I didn't have the correct tin, I used the smallest one I had, but it was still waaaay too big. I ended up with brownies that looked like they'd been run over by a steam roller. In the end I sandwiched them with some hazelnut spread and it was all good. The moral of this story...use the right tin and all will be fine.
What you need
A 18x28cm baking tin
90g dark cooking chocolate, preferably unsweetened, I used Green and Blacks cook's chocolate
110g butter
2 medium eggs
225g caster sugar
90g plain flour
1 level teaspoon baking powder
1/4 teaspoon salt
110g pistachio nuts (hold back about 5 nuts for garnish)
1 tablespoon orange blossom water (you could add more, but taste as you go so it doesn't end up tasting like shower gel)
110g butter
2 medium eggs
225g caster sugar
90g plain flour
1 level teaspoon baking powder
1/4 teaspoon salt
110g pistachio nuts (hold back about 5 nuts for garnish)
1 tablespoon orange blossom water (you could add more, but taste as you go so it doesn't end up tasting like shower gel)
Garnish
1 punnet of raspberries
Green and blacks Hazelnut chocolate spread
1 punnet of raspberries
Green and blacks Hazelnut chocolate spread
The do
Line a rectangular brownie tin (18x28cm) with silicone baking paper. allow the paper to come up a good 5cm above the rim of the tin.
Melt the butter and broken up chocolate pieces together in a heatproof glass bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Stir in the remaining ingredients, then pour into the lined tin and bake for around 30 minutes or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes, divide into approx 15 squares and transfer back to wire rack.
Chop the remaining pistachios as finely as you can. Spread a little hazelnut spread on the top of each brownie, sprinkle with a little pistachio dust, then place a raspberry on top
Line a rectangular brownie tin (18x28cm) with silicone baking paper. allow the paper to come up a good 5cm above the rim of the tin.
Melt the butter and broken up chocolate pieces together in a heatproof glass bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Stir in the remaining ingredients, then pour into the lined tin and bake for around 30 minutes or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes, divide into approx 15 squares and transfer back to wire rack.
Chop the remaining pistachios as finely as you can. Spread a little hazelnut spread on the top of each brownie, sprinkle with a little pistachio dust, then place a raspberry on top
Warning: these brownies are evil. Diabetics beware!
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