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The salon is decked out in Easter decorations now, so I thought it would be seasonal to have some fun with a most loved brownie recipe. Kids will want to help but you'll need to keep an eye on the sweets. Baking gives a more gooey chocolate texture to the eggs, giving a deliciously visual and tasty sweet treat.
Ingredients:
200g sugar
150g dark chocolate (I use 54%)
70g plain flour
85g butter
2 eggs
1tsp vanilla extract
½ tsp salt
To decorate:
Mini eggs
Sprinkles
Chicks
Method:
Preheat oven to 140c. Grease & line an 8x8 inch baking tray with parchment paper. (I tripled the quantity for this recipe and used 3 trays).
In a Bain Marie, over a low heat melt the butter & chocolate. In a large mixing bowl beat the sugar and eggs until pale, light & fluffy. Once the chocolate mixture is melted and combined add this to the eggs along with the vanilla and beat again until fully incorporated. Fold in the flour and salt until all is just mixed. Pour into the prepared tin(s). Decorate as desired and bake for appx 25 mins.
Once ready the edges should be hard but the middle still a little soft. Do not over bake!
Take out the oven and allow to cool fully on a wire rack. Cut into squares and add any extra toppings.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
