This brownie was something I made quite a while ago. To be precise, it was the day of the mens singles Wimbledon final. It consisted of me running from the TV and back to the hob quite a lot. Looking back on it now, I’m not sure why I didn’t just turn the TV round. I obviously like to make things difficult for myself! I’m actually surprised that I managed to take as many pictures as I did, and also that the cake turned out as well as it did. Actually, it’s one of my favourite cakes I’ve ever made. You probably all know by now how much I love a good chocolate brownie!
Talking of the tennis and exercise, that’s one thing I haven’t been able to do while I’ve been recovering. I’ve been trying to build it up over the last week by going for a walk every day. I walked to town to get a few things yesterday and then walked back again. It might not sound like much, but when you’ve been forced to be a coach potato for months, it’s a real achievement! I’ve got to go to the post office today so that will be my daily walk. Can you get fit by walking? I wonder. Probably not if I keep eating all this cake!
This brownie can be eaten cold, or you can heat it up in the microwave for a minute and serve with ice cream.
100g unsalted butter
175g caster sugar
75g light brown muscovado sugar
125g plain chocolate
1 tsp golden syrup
1 tsp vanilla extract
100g plain flour, sifted
½ tsp baking powder
2 tsp cocoa powder
Pre-heat your oven to 180°C/160°C fan. Line a 20cm cake tin.
In a bowl, sift together your dry ingredients (flour, baking powder and cocoa powder). Set to one side.
In a heat resistant bowl, add your butter, both sugars, chocolate and golden syrup. Place the bowl over a pan of boiling water and slowly melt on a low heat until the mixture is smooth. When there are no lumps, remove the pan from the heat.
Break the eggs in a bowl and mix together until they are frothy.
Now you need to mix everything together. So get your bowl with the dry ingredients and mix in the chocolate mix, the eggs and the vanilla extract. Give it a good mix until well combined.
Put the mixture in your cake tin and bake in the middle of the oven for 25-30 minutes.
Remove from the tin and allow to cool on a wire rack.
Store in the fridge and enjoy! x