Zedfest Cake!

[Gail]

This may be a first for the forum but in response to various requests including Sandy @EnthuZiaZT here is the recipe for the chocolate brownies I made for Zedfest

275g/10oz plain chocolate (70% cocoa solids) - get the best you can e.g. Green & Blacks
275g/10oz unsalted butter
5g/3oz milk chocolate, cut into large chunks or a bag of milk chocolate chips
85g/3oz white chocolate, cut into large chunks or a bag of white chocolate chips
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
   
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour and chocolate.
   
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Enjoy!!

 

[EnthuZiaZT]

Thank you, Gail, it was so gooey and delicious, just how a Brownie should be!!! I will think of you each time I bake them!!

Sandy

 

[FRANKIE]

This may be a first for the forum but in response to various requests including Sandy @EnthuZiaZT here is the recipe for the chocolate brownies I made for Zedfest

View attachment 39222

275g/10oz plain chocolate (70% cocoa solids) - get the best you can e.g. Green & Blacks
275g/10oz unsalted butter
5g/3oz milk chocolate, cut into large chunks or a bag of milk chocolate chips
85g/3oz white chocolate, cut into large chunks or a bag of white chocolate chips
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
   
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour and chocolate.
   
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Enjoy!!

Thanks @Gail. I've always liked to bake and I made sure I saved this recipe. Have you ever added chopped walnuts to this?. Frankie

 

[Gail]

Thanks @Gail. I've always liked to bake and I made sure I saved this recipe. Have you ever added chopped walnuts to this?. Frankie

Thanks Frankie. The original recipe includes nuts but I leave them out because my sons don't like them and so many other people are allergic.

 

[FRANKIE]

This may be a first for the forum but in response to various requests including Sandy @EnthuZiaZT here is the recipe for the chocolate brownies I made for Zedfest

View attachment 39222

275g/10oz plain chocolate (70% cocoa solids) - get the best you can e.g. Green & Blacks
275g/10oz unsalted butter
5g/3oz milk chocolate, cut into large chunks or a bag of milk chocolate chips
85g/3oz white chocolate, cut into large chunks or a bag of white chocolate chips
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
   
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour and chocolate.
   
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Enjoy!!

I was confused by the ingredient "caster sugar" as I have never heard of it. I Googled it and found a forum that had explained it. I'll post the web site I got this from but here is one of the posts from it:

Caroline1 Oct 22, 2014 04:39 AM
I realize this thread is ELEVEN years old, but here is some information that has not been shared before about "caster sugar" and why it is called that. Cane sugar has been around for at least 8,000 years but in very limited amounts until sugar cane was imported to the Caribbean soon after Columbus' voyage, where sugar production quickly became a major new world industry. But sugar's attraction for humidity meant that what may have been shipped and bought as granulated sugar easily became giant sugar cubes or blocks. It was often sold as "loaf sugar." Housewives and hired kitchen staff used wooden mallets and other blunt instruments to break up the sugar, which was then put in sugar "casters," which are similar to salt shakers but larger, and were placed on the table as a condiment. The size of the holes in any given caster determined the size of the sugar granules that could be shaken out. Fine sugar dissolves quickly, therefore most sugar casters had fine holes. The larger "granules" that remained in the caster were added back to the next sugar pounding when the caster was refilled. Sugar casters were often made of silver or silver plate and are quite collectible today. Here are some: http://tinyurl.com/l63gebj

In today's world, "caster sugar" simply means "fine sugar," which is different than "powdered" or "icing" sugar which has corn starch added to it to keep it from clumping. Sorry I didn't see this thread years ago, but here's to better late than never! '-)


Here is the site from which this post was taken. You can see the confusion that the term creates over here:

http://www.chowhound.com/post/caster-sugar-292236?page=5

Frankie

 

[t-tony]

We still get confused Frankie. Only found out a couple of years ago what "scallions" were.

Tony.

 

[Shelly]

Your brownies look delicious @Gail

 

[BMBabe]

@Gail i can't bake at all
I will ask @Mnbrennan to try and help me
They are the best EVER!! Seriously I nearly Stole the box off @Redline

 

[Gail]

@Gail i can't bake at all
I will ask @Mnbrennan to try and help me
They are the best EVER!! Seriously I nearly Stole the box off @Redline

These really aren't difficult you should give it a go. It's really important to leave it in the tin to cool down fully before cutting it.

 

[Grumps]

We still get confused Frankie. Only found out a couple of years ago what "scallions" were.

Tony.

 

[hard top]

That's when you burn your nuts doing a BBQ in FLA ........

 

[oldcarman]

Your brownies look delicious @Gail

My absolute fav girls!! JIM

 

[FRANKIE]

That's when you burn your nuts doing a BBQ in FLA ........

Don't be silly. A person doesn't burn their nuts with their grill. This is more MY STYLE..............Frankie

View: https://youtu.be/YJUCs7VflJg

 

[t-tony]

Hi mate @Grumpy , just for you, a nice bunch of Scallions. We used to call these Spring Onions, but now they're "Salad Onions" . Thanks Brussells!

Tony.

 

[Gail]

They're still Spring Onions at Tesco @t-tony

• 

 

[t-tony]

I like that Gail.

Tony.

 

[Althulas]

Zed fest bake off ill volunteer to be chief taster

 

[t-tony]

Zed fest bake off ill volunteer to be chief taster

That brownie was delicious Mark.

Tony.

 

[Althulas]

I welcome savoury contestants as well

 

[t-tony]

Me too mate. When I got home Sunday, next trip was to local Chinese for evening meal.

Tony.