I look after one of my grandsons before school, and one of the things that he loves to do is baking. I therefore have a stock of easy recipes that he can follow, without too much risk of disaster! It keeps him occupied, gives him a huge sense of achievement, and is also a valuable learning experience as he learns the role and function of the various ingredients.
These brownies are particularly delicious; we made them the first time yesterday morning, and they were so good we decided that it would be a nice gesture to make another batch for his class and teachers. We did that this morning, and they are cooling on a rack as I write this.
I have specified spreadable Lurpak here, just because Delia Smith has tested every brand of spreadable butter and Lurpak is what she recommends. I have however baked using all kinds of spreads and there isn’t so much difference that you need to worry about it. Use whatever spread you have to hand and you will still be delighted with the results.
RECIPE makes 18
175g spreadable Lurpak (unsalted)
350g golden caster sugar
1 tsp vanilla extract
3 large eggs
125g plain flour
1 level tsp baking powder
50g cocoa powder
a couple of good handfuls of cacao nibs
You will need a small ovenproof dish – I use one that is 10 inches by 8 inches.
Preheat the oven to 180C/ gas 4 – don’t use the fan if you can avoid it, it cooks too quickly.
Cut a sheet of baking parchment to fit the bottom of the dish. Grease the bottom and sides of the tin with a little of the Lurpak, lay the parchment in the bottom of the tin and grease the parchment as well.
Melt the Lurpak over a low heat, put the sugar into a large mixing bowl. When melted, pour the Lurpak over the sugar, add the vanilla extract and stir well until completely incorporated.
Sift the flour, cocoa powder and baking powder into the mixture and stir well until completely incorporated. Add the cacao nibs and stir again.
Break the eggs into another mixing bowl and whisk (preferably with an electric whisk) until the eggs are foamy and their volume has tripled. Pour a little of the whisked egg into the mixture, stir well to loosen the consistency, then carefully add the rest of the egg and gently fold through the mixture. The idea is to keep as much air as possible, so this is a job that I normally do. Children tend to have two speeds: dead stop and sprint!
When the eggs are completely incorporated, pour the mixture into the baking dish, gently pushing into the edges and corners.
Bake for around 25 minutes, until a thin crust has formed but the mixture is still slightly sticky inside, you want a fudgy interior so use a skewer to give you an idea when it has reached the correct consistency.
Leave to cool in the dish for ten minutes, then turn out onto a cooling rack and leave to cool completely before cutting into the desired number of brownies.