Cookington

[Ashington]

It's that time again long at last, but better late than never (unless it's tinned curry) they say. After a bad case of forgetting this thread existed we have this time around, fucking blondie brownies! Picking up cooking utensils in his small mouth and squawking orders at the sous-chef to use artificial eggs this week is CookingChicken!

Blondie Brownies

300g (10oz) White chocolate, roughly chopped
300g (10oz) unsalted butter, chopped in 8ths
5 free range eggs
400g (13oz) caster sugar
175g(6oz) plain flour
½ teaspoon baking powder
100g(4oz) chocolate chips (optional)

Preheat your oven to 180oc/350f/gas mark 4 and grease a shallow 20x30cm (8x12in) baking tin and line with baking paper, leaving a couple of sides with overhanging strips to enable easier removal later. Alternatively if you don't have baking paper, greasing the tin with a butter wrapper than making sure the bottom is covered with a butter wrapper butter side up will work too.

CookingChicken sez: If your tin isn't shallow be sure to allow for this when positioning it in the oven because IT MUST BE IN THE CENTER, BAWCAWK!

Take a small frying pan and a bowl that can sit neatly on top of it and fill the frying pan with water so that when the bowl sits on top the water and bowl don't touch. Bring the water to a barely simmering state, then melt the chocolate and the butter together in the bowl, stirring occasionally until smooth. Let it cool afterwards.

CookingChicken sez: Don't go over simmering because the bowl will get too hot and the mix well separate. You can't bring it back from the dead, it's not a pretty picture AND I DON'T LIKE DOING IT! *peck* peck*

Place the eggs and sugar in an electric mixer and blend/beat slowly until the mixture is fully mixed, thick, pale and quite fluffy. Afterwards pour in the butter/chocolate mixture and beat until all of it has blended in.

CookingChicken sez: Again make sure you do it slowly or you will end up with some really runny shit mix that won't give you that brownie texture, SQUAWK!

Slowly sift in the flour and baking powder whilst folding into the mix with a metal spoon, until smooth. Afterwards gently fold in the chocolate chips and once properly folded in, spoon the mixture into the tin and smooth the surface over.

CookingChicken sez: To properly fold, make sure the spoon touches the bottom of mixture or you won't do a thorough job. Also turn off the power to the electric mixer whilst doing this for safety reasons, or DON'T like a man. What are you CHICKEN?!

Bake in the oven for 25-30 minutes and check the gooeyness in the centre with a small kebab stick. If still really gooey. Put back in the oven for 5 minutes or until the outside has a crusty and the inside is only somewhat gooey. They should be firm to touch on the outside but still moist on the inside with little resistance when poked. Allow it to cool in the tin before removing and cutting into squares. Store in an airtight container the ones you don't eat.

CookingChicken sez: Well Gregory Peck, that's all there is to it! By the way they are meant to come out somewhat light brownish they aren't Aryan blonde you goof!

[rtil]

they look crispy on the outside and moist on the inside. just how i like my brownies. if i ever make this i might try adding vanilla or peppermint extract.. do you think this is a good idea and if so how much would you add

[Ashington]

Well i didn't use vanilla extract this time around cause there was some in the white chocolate i used BUT if you wanted to include either than i would say a teaspoon of it ought to do and you'd want to add it with the initial eggs and sugar mix.

[creamcorn]

that looks mighty delish

[Crabarms]

that looks mighty delish