My Chocolate Brownie Recipe 

I often bring spare baking to school with me, as there is simply no way for my household to eat it as quickly as I bake it. This means I sometimes receive requests from my friends, whether for something I haven't previously brought to school, or a favourite. More often than not, the request will be for my chocolate brownies, and although I am commonly asked for the recipe, it can be difficult to explain exactly how I make them, as my recipe has developed slightly from the original one I used over time. 

I sat down this week and thought about what recipe to share, and I realised that this is quite a complicated recipe. It doesn't require too much skill, but takes time as there are several parts to it. Despite this, they are definitely worth it, and taste absolutely delicious! 

I bake these brownies in a traditional 8" x 10" traybake tin, but I have also used a 9" x 12" tin before. It just depends on how thick you like your brownies. If you want to double the recipe (which I frequently do), you will need a much larger bowl, but also I recommend using two tins rather than one larger one, otherwise the baking isn't always even, and can leave some raw or burnt areas. I have never tried halving, but assume it would be difficult to find an appropriate tin size. The brownies do however last for up to two weeks in an airtight container (tried and tested) which is plenty of time to eat them!

Good quality chocolate is the best way to guarantee amazing brownies - I use any supermarket brand of cooking chocolate chips, but for the dark chocolate I recommend 'Dr Oetker' if you can get hold of it. Using milk and white chocolate chips makes the brownies look much better, but I'm sure they would taste great with only one.

Prep Time: 25 minutes

Cook Time: 25-30 minutes

Total Time: 55 minutes

Servings: Depending on size, makes approx. 30 brownies

Ingredients: 

• 185g unsalted butter
• 185g dark chocolate
• 85g plain flour
• 40g cocoa powder
• 3 large eggs
• 275g golden caster sugar
• approx. 50g white chocolate chips/chunks
• approx. 50g milk chocolate chips/chunks

Method

Preheat the oven to 350F/18C/160C fan. Don't forget to do this, and line your traybake tin!

Melt the butter and dark chocolate. Cut the butter and chocolate into small pieces, and melt in a glass bowl over a pan of boiling water (make sure the bowl doesn't touch the water), stirring frequently until melted. Remove from heat once melted to cool slightly.

Beat the eggs. Crack all three eggs into a large bowl, and using either a stand mixer or an electric hand whisk beat them until pale and they have doubled in volume. This is the most important step, and stops the brownies being too dense.

Mix eggs and melted chocolate/butter. Pour the chocolate/butter mix into the beaten eggs, and fold using a figure of eight motion. Take your time, as it's important not to knock too much air out.

Sieve the dry ingredients and fold in. Place the bowl on weighing scales with a sieve on top and set to zero. Pour in the flour and cocoa powder, shake to pass through the sieve, and fold using a figure of eight motion. It will look way too floury, but bear with it. Stop mixing before you think you should!

Stir in chocolate chips. Pour in the chocolate chips and fold ion, again taking care not to knock out too much air.

Bake! Pour into the lined tin and bake in a preheated oven for 25 minutes. Gently shake the tin, and if the brownie wobbles at all give it five more minutes. A skewer should come out of the centre clean when it is ready.

ENJOY!! - Allow to cool in the tin, then slice into squares and store in an airtight container for up to two weeks. I doubt they will last that long though!

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Lemon Syrup Yoghurt Cake

 Lemon Syrup Yoghurt Cake

One of my favourite summery cakes is Lemon Drizzle Cake, and I have always hated that it is only popular in the summer! I was actually given this recipe by a teacher, and I love how it turns a summery cake into a more suitable cake for winter or spring. Hopefully , at some point I will share my trusty lemon drizzle recipe, but for now I hope you enjoy this delicious Lemon Syrup Yoghurt Cake!

It works very well as cupcakes, but if you are using a cupcake tray instead you should reduce the cooking time to 30 minutes, and check them then to make sure they're not overcooked. I would also recommend pouring the syrup on while they are still in the cupcake tray, to make sure you don't make too much mess (because the tray will need washing anyway). If you are using a loaf tin, then it is best to also pour the syrup on while the cake is still in the tin, also to prevent mess! 

This cake also works very well in a round cake tin (use a 20cm one), and is delicious topped with chopped summer fruits. If you want to slice the cake in half to make a more appropriate cake for serving at a party (after COVID only please!), then I recommend using whipped cream to sandwich the halves together, but the cake will need keeping in the fridge.

Prep Time: 15 minutes

Cook Time: 35-45 minutes

Total Time: 55 minutes

Servings: One loaf (2lb loaf tin)

Cake Ingredients: 

• 125g butter, softened

• 200g (1 cup) caster sugar
• 3 eggs
• Zest of a lemon (the juice is used in the syrup)
• 200g (1.5 cups) self-raising flour
• 200g (3/4 cup) natural yoghurt

Syrup Ingredients:

• 150g (3/4 cup) sugar
• 1/4 cup water
• Strained juice of a lemon

Method

Preheat the oven to 175C fan. Don't forget to do this, but also make sure there is space for a cake tin

Line a loaf tin with baking paper. I do this by cutting a large rectangle, then a line perpendicular to each corner, then place in the tin and conform to the tin by folding the edges behind the other sides.

Cream the butter and sugar until pale and lights. When baking a cake, it is very important not to cheat and melt your butter, but I recommend allowing it to soften first. I also tend to use a wooden spoon, with a long handle, to prevent blisters.

Beat in the eggs. Beat them in one at a time to reduce chance of curdling, but if it does curdle a little it is ok in a cake as we are adding plenty of flour!

Fold in lemon zest and flour. To fold effectively (without knocking out any air), use a figure of eight motion until the mixture is combined. Because at this point there is a large volume of dry ingredients and fewer wet ones, the consistency may seem strange, especially to more experienced bakers, but stick with it!

Fold in the yoghurt. Use a similar figure of eight motion, making sure to evenly distribute it.

Put in the cake tin. Use a spatula to spoon into the prepared cake tin, making the centre a little lower than the edges as it will rise

Bake for 35-45 minutes. Know your oven! Bake until a skewer or toothpick comes out clean when you stick it into the palest section. If you shake the tin and the loaf wobbles, its not ready yet. It should take about 40 minutes to bake.

Make the syrup. Just before the cake is ready heat the sugar, water and lemon juice listed as ingredients for the syrup in a small saucepan and simmer for five minutes.

Poke holes in the cake. Once the cake is cooked, take a toothpick and make 30-40 holes in the top of the cake.

Spoon the syrup onto the cake. Spoon the syrup on, trying to make sure it is even, so all the cake gets a share. 

Allow the cake to cool. It is best to allow the cake to cool for a further 15 minutes in the tin, before taking it out to cool on a rack and removing the baking paper from the edges.

Serve and enjoy! This cake is delicious with a spoonful of plain yoghurt, some fresh fruit or whipped cream, or can be enjoyed plain too! It should keep for 5-6 days covered or in an airtight container.

Join the fun: Please subscribe or comment below. I will be posting more book reviews soon, and some of my favourite things to bake!

Coming up soon: Stay tuned for more books and bakes!