As I talked about in my post last week, on Saturday I made the journey up to York to start university. Obviously this is a big move in my life, not just in terms of baking, but so far it’s going really well, and I’m having lots of fun! Although that might all change next week when lectures start for real.
This is our kitchen! It’s quite big, and has a good oven for baking, although rather predictably for a student kitchen, it’s not looking very tidy…!
This week was pastry week on the bake off, and although I was sad to see Glenn go, I do think he was the weakest contestant. Frances’ fig roll pudding looked amazing, as did her puff pastries, and I definitely think she was deserving of star baker, finally!
However, I didn’t feel brave enough to attempt a suet pudding or choux pastry in our kitchen just yet, particularly as the only time we had used the oven prior to today was to cook pizza…! I decided to make brownies instead, because they’re definitely good for the soul, and a morale boost was exactly what our flat was needing this morning! These are very simple but very yummy – what’s not to love?!
150g caster sugar
65g plain flour
1tsp baking powder
25g cocoa powder
100g chocolate, roughly chopped
23cm round cake tin (or an 18cm tin and a mini heart tin, like I used!)
Pre-heat the oven to 180C
- Melt the butter in a saucepan, then pour onto the sugar and mix well. Leave to cool for a few minutes while you line your tin with greaseproof paper.
- Add the eggs to the mixture and stir, then sift over the flour, baking powder and cocoa.
- Fold in, then add the chopped chocolate and stir again.
- Pour into the tin and spread out evenly, then cook for 25-30 minutes, until the top has a crust, but still a slight wobble.
- Leave to cool in the tin for 10 minutes, then cut into slices