Crimbletide

Crimbly Wimbly

I had a super duper lovely Christmas.

It looked like this...

and this...

(this was an actual slate that had fallen off the roof)








and this....

and this...

on this was placed 2 Gressingham Roast Ducks - YUMYUM.

oh, and this....

Over the Christmas period (haha period) I was lucky enough to be cooked for most days. However I am now back home and have started baking once again with a vengeance. 

For Crimbletron I was given some weighing scales, cookery books, a camembert holder, an apron, a whisk (the whisk has changed my life) a cake tin and a bright red tellingbone! That's not for cooking with I'm just so happy with it I wanted to put it on the list.

So a couple of days ago I put them all to the test and made....

Seriously Chocolately Chocolate Brownies

This recipe is taken from The Great British Book of Baking but adapted to accommodate tastes and my boyfriend's nut allergy. Although recently he has decided to sit in a room all week and eat nothing but nuts (and bananas and kiwis - he's allergic to those too) in order to try and overcome it.

You will need...

225grams of butter - it says unsalted but I used clover, it had a few little old toast crumbs in it but didn't seem to matter! 

100grams of chocolate, broken up - I used a mixture of Tesco's basics milk choc and hotel chocolat milk,white and dark slab.

200g caster sugar

4 eggs (use happy eggs if you want - they're so happy!)

1/2 teaspoon of vanilla extract

500g plain flour

50g cocoa

Some white chocolate (broken up into little chunks)

Heat the oven up first to 180, also if your heating doesn't work and its a cold day it can heat up your kitchen a treat.

Then melt the butter and the milk chocolate (NOT THE WHITE CHOC) in a pan over some heat and then set aside when its all melted up.

Put the sugar, the happy eggs (happy happy!) and vanilla extract into a mixing bowl and whisk it all up. If you don't have an electric whisk it doesn't matter but I feel sorry for you because mine is so good it makes me want to whisk all day. Then whisk in your melted choc/butter. Then plop in your flour and cocoa and (it said stir here but I did some more whisking as I was having such a good time with my whisk). 

Then stir in the chunks of white chocolate and pour the mixture into a tin lined with greaseproof paper, it's nice if the tin is square. I didn't have a tin so I popped it into an oven tray - simples. Then bang it hard on the worksofa to get rid of any bubbles. 

Bake for 25 mins and then put a skewer (if you don't have a skewer, I didn't, you could use a knife or even a metal nail file) into the middle so it comes out with moist crumbs.

Then transfer to a metal cooling rack and leave to cool then chop it up and gobble it down!

Now I'm off to make some delicious banana muffins - not for my bf though otherwise his face will blow up like a balloon - and chocolate shortbread.