Archive for Brownies

Pop Art Halloween Brownies

Posted in Baking, Cakes, Seasonal food with tags , , , , , , on 14/10/2012 by libbyplummer

Pop Art Halloween Brownies

It’s nearly Halloween! Like any other time of year on London Baking, that means tenuously themed baked goods. This cakey creation is based on my usual brownie recipe with a colourful twist.

Without wishing to sound too much like an utter ponce, the colours of the toppings were in fact inspired by a painting (pretentious? Moi?). The piece of art in question is Andy Warhol’s witch print which I saw up close and personal on a recent visit to Dulwich Picture Gallery.

Andy Warhol witch

I really can’t be arsed to write out the recipe again, so I’ll just link to my Judge Fudge Brownie recipe – it’s exactly the same, just without the fudge. For the pop art topping, read on…

What you’ll need:
200g white chocolate
Food colouring

Pop Art Halloween Brownies

What to do:
Firstly decide how many colours you want to use (or you can can just use the choc in its natural white state). I wanted three colours, so I divided the bar into three. So far, so easy. For each colour, you need to break up the chocolate into pieces and drop into a bain-marie (that’s a heatproof bowl over a saucepan of simmering water, to you and me).

Once the chocolate is melted, you can add as much colouring as you like. The laws of chemistry mean that a water-based colour won’t mix with the chocolate very well. I used gel colours, but to get the best shades, tinting powder is probably the most effective.

Pop Art Halloween Brownies

Once you’ve got your chosen shade, simply get a dollop of chocolate on a large spoon and drizzle over the cake. Obviously you’ll need to repeat this as many times as you’ve got colours. Once it’s completely set (bung it in the fridge to speed things up), cut into slices and scoff.

Judge Fudge brownies

Posted in Baking, Cakes, Recipes with tags , , , , , , , on 06/02/2012 by libbyplummer

Judge Fudge browniesI haven’t had much time for baking so far this year, but the snowy weather this weekend was a good excuse to stay at home nursing a mild hangover while watching DVDs and snaffling copious amounts of cake. I named these brownies, in my traditionally tenuous fashion, after the Happy Mondays’ song, Judge Fudge. I always liked the cover of the single – not sure if the words are made from paint or icing (or frosting, for our American cousins), but I like to think it was the latter…

Judge Fudge Happy Mondays

Enough chat – here’s the recipe…

What you’ll need:
250g/8.82oz unsalted butter
325g/13oz caster sugar
1.5 tsp vanilla extract
4 large eggs
100g/4oz plain flour (sieved)
75g/3oz cocoa (sieved)
0.5 tsp baking powder
0.5 tsp salt
Dr Oetker Fudge Chunks (2 x85g bags)

Makes 12 brownies

What to do:
Grease and line a square brownie tin (roughly 10 x 10 inches, or whatever you’ve got) and pre-heat the oven to 180°C/160°C (fan oven)/350°F/Gas mark 4.

Melt the butter in a saucepan and pour into a large bowl. Add the sugar and vanilla extract and mix together. Add the eggs, one at a time, beating the mixture with a fork in betweeen each one. Add the sieved flour and cocoa powder (actual cocoa, not drinking chocolate), baking powder and salt and mix it all together. Finally, mix in the fudge chunks.

Pour into the tin and spread evenly using a spatula, then bung in the middle of the oven for 40 minutes. Once the cooking time’s up, remove from the oven and leave in the tin to cool completely.

Easter brownies with smashed up Cadbury’s Mini Eggs

Posted in American food, Baking, Cakes, English food, Recipes, Seasonal food with tags , , , , , , , , on 24/04/2011 by libbyplummer

I considered making zombie Jesus biscuits for Easter but I didn’t have time (next year, readers, next year). Instead I decided on some less blasphemous brownies. I topped the whole lot with melted chocolate and covered one half in Dr Oetker citrus strands and edible glitter. Stumped for inspiration for a Easter-based topping for the other half, I finally decided to smash up some Cadbury’s Mini Eggs, before adding some edible silver spray, just in case the brownies didn’t look quite camp enough.

Easter citrus brownies
The basic recipe (which can be used on its own, without the need to set about a bag of Mini Eggs with a rolling pin) is an old classic from my mum. As with most of the best chocolate cake recipes, the taste is accomplished with cocoa and sugar, rather than chocolate, which results in a tasty, moist cake rather than a greasy, sickly stodge, like many of the brownies that you get in the shops.

What you’ll need:
250g/8.82oz unsalted butter
325g/13oz caster sugar
1.5 tsp vanilla extract
4 large eggs
100g/4oz plain flour (sieved)
75g/3oz cocoa (sieved)
0.5 tsp baking powder
0.5 tsp salt

For the topping (optional):
1 big bar of plain chocolate
Citrus sprinkles
Edible glitter
Cadbury’s Mini Eggs
Edible lustre spray

Makes 12 brownies

Easter brownie

What to do:
Grease and line a square brownie tin (roughly 10 x 10 inches, but it doesn’t really matter) and pre-heat the oven to 180°C/160°C (fan oven)/350°F/Gas mark 4.

Melt the butter in a saucepan and pour into a large bowl. Add the sugar and vanilla extract and mix together. Add the eggs, one at a time, beating the mixture with a fork in betweeen each one. Add the sieved flour and cocoa powder (actual cocoa, not drinking chocolate), baking powder and salt and mix it all together.

Easter brownies

Pour into the tin and spread evenly using a spatula, then bung in the middle of the oven for 40 minutes. Once the cooking time’s up, remove from the oven and leave in the tin to cool completely.

For the topping:
As I mentioned earlier, you can leave the brownies plain, or if you require some comically over-the-top seasonal topping then read on. First, pour a small amount of water into a saucepan and bring to the boil. Turn the heat down so that it’s simmering. Break the bar of chocolate into small pieces, drop into a heat-proof bowl and sit the bowl on top of the saucepan, making sure that there’s some distance between the water and the bottom of the bowl. Stir the chocolate until it’s all melted then pour over the cake and spread out evenly with a spatula.

Easter brownies

Then add whatever decorations you require before the chocolate sets. I used citrus-flavoured sugar strands from Dr Oetker, edible glitter, Cadbury’s Mini Eggs (which I smashed up in a bag with a rolling pin), and edible lustre spray.

Here on London Baking, I do like a tenuous link, so in honour of my smashed up Mini Eggs, here’s Smash it Up by The Damned. Happy Easter!