Brownies are an American invention and gained popularity because of how easy they are to make, eat and store.
Brownies are a party favorite and easier than most cakes to make.
You do not have to deal with tricky raising agents because you do not want the brownies to rise, but to stay firm and sticky and rich and dense.
It is this denseness that makes a good brownie great.
They can be cooked a little less than instructed if you like them really squishy and sticky, it is a matter of personal taste, so experiment with the length of time you bake them for and see what you like best.
I always err on the side of underdone, as I love a really gooey sticky brownie.
Brownies are an American invention and are supposed to be a cross between a cake and a very soft cookie.
They were first created in the 19th century and gained popularity because of how easy they are to make, eat and store.
The white chocolate brownies are often known as blondies and have a similar texture but quite a different flavour, you can add a little vanilla if you like or exchange the nuts for something other than pecan.
Allow the trays of brownies to cool before cutting them into squares, they can be cut into whatever size suits you, for example for a children’s party you may like to cut them into thin fingers.
Any of the following recipes work extremely well as an after dinner dessert especially served warm with some ice cream on the side.
Dark chocolate and cardamom brownies
Heat the oven to 180C and line an 8in square tin.
Melt the butter and chocolate together.
Beat the eggs, sugar, cardamom and flour until well combined.
Mix the two mixtures and pour into your lined tin.
Bake for about 25 to 30 minutes depending on how squishy you like them. Allow to cool before cutting into squares.
White chocolate and pecan nut brownies
Preheat the oven to 180 degrees and line an 8 inch square tin with baking parchment.
Beat the sugar and eggs until they are beginning to get fluffy then add the butter and gently blend it in.
Stir in the flour until combined then stir in the chocolate chips and pecan nuts.
Spread the mixture into the tin and bake for half and hour or until a skewer comes out clean. Set aside to cool before cutting into squares.
Raspberry chocolate tray bake
Heat your oven to 180C and line an 8in by 10in rectangle cake tin with baking parchment and set aside.
Melt the chocolates and the butter together.
Add the sugar, flour and cocoa powder to the chocolate and stir it in, add the eggs.
Stir half of the raspberries into the mixture and flatten it into the prepared tin.
Sprinkle the rest of the raspberries on top and bake for half an hour.
Allow to cool before cutting into squares.
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