Well, I would post a photo series, a la Pioneer Woman, but it got took and eaten :( Not a scrap left for us. Actually, all *I* got was the work and the smell, but apparently it was good, and went down well. So... the brownie. What I did, was take Martha Stewart's Super Fudgy Brownie recipe, and metricise it (I *think* it's a word... moving on...) for my personal use. The catastrophe! I'm living at my mother's place, and she only has self-raising flour! And no cocoa! So necessity being the mother of invention, I trimmed it all down to the Four Ingredient Brownie. And here we go...
400g chocolate (I have used generic brands with success, but then, I'm not Martha Stewart)
1 1/4 cups sugar (I use raw, because that's what we have)
3 eggs, beaten
1 cup self-raising flour
Pre-heat the oven to 175C, and line a 20 - 23c square pan (whatever you have.) Thou shalt line thy pan! Or thou shalt be picking bits of brownie out of the pan. Which... that's bad, isn't it? Or...
Melt the chocolate. You could do the whole double-boiler, don't let the water touch the bottom of the pan or get steam into the chocolate thing. Or you could whack it into a microwave container, and nuke it in 10 second bursts until it's all soft and squishy. Stir frequently until it is lovely, shiny, melty goodness. Try not to drool into the chocolate. It's gross, and leads to chocolate seizing (technical jargon, blah blah blah.) Don't!
Once the chocolate is melted, stir in the sugar. It will be grainy. That's ok. It will remain grainy until it cooks, and that's ok. That's the way it's meant to be.
Once the sugar is stirred in, stir in the eggs. I'm sure Martha does it one egg at a time, but I'm not Martha, so just chuck them in and stir.
**Quick note here: you don't want to take too long, as the chocolate will start to cool, and you may end up with semi-solid chocolate, which is not good. And you won't want to re-melt it, as you now have egg in it. So keep it moving.**
So we have the chocolate, sugar and eggs, and it's a 4 ingredient recipe, so let's add the flour. Mix it in, and then pour into your already-lined pan. It may be a little stiff, but, again, that's ok. Pour it in, and smooth it out as much as you can. Put it in the oven, and bake.
For a 20cm pan, the time should be 50-60 minutes. When I did it Saturday, I used a silicone Santa head pan, and cooked it for 40 minutes, but then it's bigger, and triangular...ish. Also, I'm working with a fan-forced oven, which changes things.
So... Cook, and eat, preferably with vanilla ice-cream.
A shelf of living science
2 hours ago