From Peyton & Byrne: British Baking by Oliver Peyton (Square Peg, 2011)
Although most of my jubilee weekend was given over to the Stoke Newington Literary Festival (as mentioned in my previous post), I couldn’t resist fitting in a bit of bank holiday baking. I took the easy/occasion appropriate route and opted for some British Brownies. The rationale for including these in the British Baking book is laughably weak – “brownies have long been a favourite in Britain” – but they hit the spot on a grey day off. How could they not – they contain three, yes three, bars of dark chocolate…
300g dark chocolate, chopped
100g unsalted butter
1/2 tsp sea salt
50g light brown sugar
150g caster sugar
1tsp vanilla extract
100g plain flour
100g chopped walnuts (I didn’t have any so substituted with macadamias, but they were somewhat overpowered by the chocolate)
Preheat oven to 180 oC. Butter 20cm square baking tin, line with baking paper.
Place chocolate and butter in heatproof bowl, add salt and melt over pan of barely simmering water.
In another bowl, break up eggs, add sugars and vanilla until incorporated.
Whisk egg mixture into melted chocolate, then gently fold in flour and walnuts until just mixed.
Pour into baking tin.
Bake for 25 mins or until set. Leave to cool completely in tin before cutting into squares (I totally ate one before it had completely cooled).
Verdict: Quick, easy, delicious and kept well. Will bake again.