Old fashioned brownies or 'cheerio hips' as my Gran would say

For artteachergirl at More Powerful Beyond Measure: - the recipe I mentioned yesterday..........

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As I type this, Himself has snuck (yes in our house snuck is a word) I repeat - snuck into the kitchen for another piece of brownie. Last night after quite a long day at work, then an evening of shopping  (I live life in the fast lane.....not) I suddenly and inexplicably got an urge to bake. Not surprisingly Himself stepped aside and helpfully ushered me into the kitchen!


So, I now present to you a very nom nom recipe :-

Old fashioned brownies (16/52)

100gm / 3 1/2oz chopped nuts (or as I used - dry toasted sunflower seeds)
4 large eggs
300gm / 10oz caster sugar  (I must admit thinking as I weighed this out that, this was a lot of sugar, but the recipe was not sweet in any way)
140gm / 5oz  melted butter
1/2 teaspoon vanilla extract
140gm / 5oz  plain flour
75gm / 2 1/2oz cocoa powder


a baking tin - 20 x 25 cm / 8 x10 ", greased and preferably lined with baking paper


pre heat the oven to 170 deg C (325 deg F) gas mark 3

• Lightly toast the chopped nuts/sunflower seeds in an oven proof dish for about 10 minutes. take out and cool (do not at this point try to chuck a handful of volcanically hot sunflowers seeds into your mouth - I will not be responsible for your third degree burns as well as my own....despite the absolutely yumshishness of them once I got over the searing heat......)
• Don't turn off the oven. 
• Crack the eggs into a mixing bowl and whisk until frothy then while still whisking - add the sugar. Keep on whisking for about a minute or so then add the melted butter in a steady pour. 
• Whisk for another minute or so then finally add the vanilla extract
• Sift the flour and cocoa into the egg and sugar mix and stir with a wooden spoon
• When completely combined add the now cooled nuts/sunflower seeds and give a final stir.
• pour mix into a prepared tin and spread evenly.
• bake in the preheated oven for about 25 minutes until a skewer comes out just clean.
• remove from heat and allow to cool completely before taking out of the tin

It is at this point you have to arm yourself with a wooden spoon and a stern voice to keep any marauding brownie thieves from trying to steal pieces as you cut them. 

The recipe book does the usual thing about saying will keep for about 5 days but hey - fat chance!

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There are some updates on my Kyōyū kyōyū  blog - and it's all good news :)

Right ho, just enough time to

finish my brew as I do the final

tidy up just prior to setting off

to work....

Thanks ju24!!