The ultimate makeover: chocolate brownies

Name: The ultimate makeover: chocolate brownies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 85 grams dark chocolate, 70% cocoa solids, chopped into small pieces; 85 grams plain flour; 25 grams cocoa powder; 0 teaspoons bicarbonate of soda; 100 grams golden caster sugar; 50 grams light muscovado sugar; 1 teaspoons coffee granules; 1 teaspoon vanilla extract; 2 Tbsps buttermilk; 1 egg; 100 grams mayonnaise (I used Hellmans)

If you have about 1 hour to spend in the kitchen, The ultimate makeover: chocolate brownies might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 12. One serving contains 185 calories, 2g of protein, and 10g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a very affordable recipe for fans of American food. Head to the store and pick up chocolate, flour, egg, and a few other things to make it today.

Instructions

Heat oven to 180C/fan 160C/gas

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Oven

Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat.

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Water

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Frying Pan

Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly.

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Chocolate

Water

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Bowl

Frying Pan

Remove the bowl from the pan, then let the chocolate cool slightly.

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Chocolate

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Bowl

Frying Pan

Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep.

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Base

Cooking Oil

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Cake Form

Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.

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Baking Soda

Buttermilk

Mayonnaise

Chocolate

Vanilla

Coffee

Cocoa Powder

All Purpose Flour

Water

Egg

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Wooden Spoon

Spatula

Pour the mixture into the tin, then gently and evenly spread it into the corners.

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Spread

Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

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Oven

Skewers

Knife

Equipment

Ingredients

Servings:

85grams

dark chocolate, 70% cocoa solids, chopped into small pieces 85grams

plain flour 25grams

cocoa powder 0teaspoons

bicarbonate of soda 100grams

golden caster sugar 50grams

light muscovado sugar 1teaspoons

coffee granules 1teaspoon

vanilla extract 2Tbsps

buttermilk 1

egg 100grams

mayonnaise (I used Hellman's)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.