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: Eating in: Brownies; DIETS - if you're on one, don't read any further. Or, why not just treat yourself and take a break from it for a week.

Byline: Les Rennie

Everybody loves chocolate and I've decided to do a chocolate fudge brownie recipe this week.

I used to make different types of fudge brownies every other day when I was living in the US as my boss's grandchildren loved them. They weren't on their own because I used to eat as many as they did.

At holiday times in the States friends give brownies to one another in gift boxes - they even send them through the post to one another.

My original recipe for brownies is in the dreaded American cup-measurements; I've converted it, so I hope it works.

There are so many different types of brownie - espresso, chocolate mint.

I've even made a sambuca brownie (not one for the kids). Some of them are cake-like, chewy or fudgey in texture. This recipe in my mind is what I'd call a classic brownie. Quick and easy to make, the better the quality of chocolate, the better tasting the brownie. I either use Valrhona or Cocoa Barry which is about 70pc. Brownies make a great mid-afternoon treat on their own, or you could have them as a dessert and serve some vanilla ice cream or creme fraiche with them.

When the tray of brownies comes out of the oven, leave the tray until it is cold. They cut more easily when it is time to eat them. Cut whatever shape you like - I've done circles and then the staff in the kitchen get to eat the trimmings.

If you are not going to eat all the brownies on the same day, layer them between greaseproof paper and put in an air-tight container. Alternatively, wrap them up individually and put them in the freezer.

CHOCOLATE FUDGE BROWNIES Makes 12-16 pieces

200g/7oz butter

200g/7oz good quality dark chocolate, broken in pieces

600g/1lb 5oz caster sugar

pinch of salt

1 /2 vanilla pod, seeds only

4 eggs

250g/9oz flour, sieved

4 tblspns cocoa powder, sieved

125g/4 1 /2oz roughly chopped walnuts

1. Set the oven at 150C/300F.

2. Line a baking tray (20cm long, 30cm wide, 4cm deep) with greaseproof paper.

3. Half fill a pan with water and bring to the boil, then turn down to a simmer. Put the butter and chocolate in a bowl, place on the simmering water and leave to melt.

4. Then remove the bowl and add the sugar, salt and vanilla seeds.

5. Stirring gently add the eggs one at a time. Then fold in the flour and cocoa powder, add the walnuts and pour into the baking tray.

6. Cook for approximately 40-50 minutes. The mixture should have a beautiful shine on the top.
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Date:Aug 3, 2002
Words:447
Previous Article:: Eating inn: Faster pasta.
Next Article:: Taste Test: A Shere delight.


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