Welcome back to Keep Calm, and Bake.
This episode, I'm going to be showing you how to make, the all time favorite, chocolate
brownies.
Ah, they're so good, and this is a very, very easy recipe.
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Now a brownie is all about being gooey, really decadent, so we don't have too much flour.
We don't want it to rise like a cake, oh no.
It just needs to be a thick slab of goodness.
Now everything is just going to go into a saucepan.
So first up, we're going to put the butter in.
This is unsalted butter.
Now, for our full list of ingredients, just check the description box.
We're going to write it all up for you.
Now, I'm going to pop the sugar in.
Now I'm using a mixture of some brown sugar, and also white sugar.
Now the chocolate.
Pour your dark chocolate straight in the pan.
Now, we're just going to wait for this.
So look at that.
This is quite therapeutic really.
Mm, this would make a really great present actually for someone.
Show them you care.
Maybe you're in the bad books.
Make one of these, everything will be alright.
Yes, and that's why it's called, Keep Calm, and Bake.
This is all melted.
Now take it off the heat.
You don't want it to get too hot.
And then we're just going to add the eggs in, one at a time.
Okay, one egg going in.
And then you just beat it until all that egg is beaten in.
Alright next egg.
What I love about making brownies, apart from the fact that they taste so good, is that
it's pretty much all in one pan.
Very simple to make.
Last egg going in.
Okay.
Now you'll notice as you're beating, the mixture starts to go a bit glossy, or a bit shiny,
and that is great, you want it to do that.
It's going to almost make it look like you're making an icing.
Now, the last couple of ingredients are flour, pop that in, and then cocoa powder, that goes
in as well.
Stir that all in.
Now it's getting nice and thick.
And it's shiny.
That's perfect.
Try and smooth out the lumps a little bit.
Okay, so it's all thick now.
You can see it's getting harder to beat.
Oh that's lovely.
Look at that.
Now, a couple more ingredients.
I'm going to put pecan nuts in my brownies, because I love pecans.
So I'm just gonna put those in.
If they're too big you can always just break them up.
And I've got a little bit of extra dark chocolate I've chopped up.
Now this is the stage where you can add, really, whatever you want.
You can add some dried fruit.
You could make it a triple chocolate delight.
So really, get creative.
We would love to know what you're putting in your brownie.
Mixture's ready.
You can pour it straight into a lined baking tray.
There we go.
Now if you're liking this recipe, please click the subscribe button to get plenty more.
Okay, now you can try it if you want, That's good, enough said there.
Now this just goes straight into the oven.
For about twenty five to thirty minutes.
And then we can eat it.
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Alright, brownies are ready.
Now a couple of things that you need to look for once they're ready.
You can do the skewer test where you poke it in.
And if it comes out.
Now if they're still a little bit on the skewer, that's okay, because you don't want it to
be like a cake.
Actually, it's good if it's a bit gooey, alright.
So if there's a little bit on there, that's fine.
The main things I always look for is that, the top has formed like a crust, almost.
So you can see there, it's not wobbling in the middle, so if I shake the pan, it's firm,
alright.
And then there are slight cracks beginning to form along the top.
And that to me means, that it is ready.
Now what we need to do is, leave it to cool down.
You can pop it onto a wire rack.
Let's cut these beauties up, and whoever you're making this for is going to be very, very
pleased.
Now I'm going to dust them with some cocoa powder, which just gives a nice finishing
touch.
You just pop it in a sieve.
There you go.
Sprinkle on top.
Now let's pop these out onto a nice plate.
Oh wow.
Because they are so rich, and chocolatey, really, they don't much else with them.
They are good by themselves.
Well, I hope you all are going really to enjoy this recipe.
Please do let me know, and I hope you join us again for some more baking delights.
Mm, oh my goodness.
That is, for me, and I rarely say this, this is perfect actually.
It's gooey.
It's soft still in the middle.
I mean these are, still slightly a bit warm, which I love.
And then the kind of crunch with the pecan in there.
Absolutely superb.
I'm going to have to take this whole plate now, I think, and just go, see you!
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