This is what happens when you over-cook brownies.
Usually I wouldn’t have bothered even taking photos of over-cooked brownies, but I thought it was actually a good story with a cooking ‘moral’. I based my recipe on one which included the cooking time of 40 minutes. Luckily I didn’t disappear from the kitchen for the whole 40 minutes, but instead set the oven timer for 30 minutes. However, after 25 minutes I noticed quite a strong chocolate smell – I checked the oven to find that the brownies had turned to cake. Oh dear.
So the ‘moral’ of my cooking story is to be aware when you are trying new recipes and don’t assume that they are correct especially when it comes to the cooking time. It is always better to check progress at regular intervals than to make assumptions.
I’ve included the recipe below but have altered the cooking time to one that will hopefully give you brownies rather than cake 🙂
Ingredients – makes about 24:
- 1 cup choc hazelnut spread
- 150g/5 oz milk chocolate, broken into small chunks
- 4 eggs
- 1 cup self raising flour
- Heat your oven to 180C/160C fan forced/350F and line a rectangular slice pan with baking paper.
- Put the choc hazelnut spread and the chocolate into a heatproof bowl and place it over a saucepan of barely simmering water – don’t let the bowl touch the water. Stir until the chocolate melts and you have a smooth mixture.
- Use an electric mixer to whisk the eggs in a large bowl until thick and creamy.
- With the mixer running on medium speed, drizzle the chocolate mixture into the eggs and whisk until combined.
- Fold the flour into the chocolate-egg mixture, then pour the batter into the prepared pan.
- Bake for approximately 20-22 minutes or until just set in the middle.
- Remove from the oven and leave to cool in the pan.
- Once cooled, remove the brownie slab from the pan and peel off the baking paper. Cut into pieces.
- Serve and enjoy!