Brownies!!

Earlier this year I attended Food Blogger Connect, an annual gathering of foodies who blog held in London. Aside from learning and networking we get a fantastic goodie bag to take home. One of the items in this year's was cocoa powder from Mortimer Chocolate Company.

I wanted to make brownies for tea and even though I have recipes I thought I would follow the recipe on the back of the cocoa powder packet.

This is a quick and simple brownie recipe that works!

Ingredients:
100 gm Mortimer Chocolate Powder
125 gm butter
200 gm Caster Sugar
75 gm Plain flour
2 eggs

Method:
Pre-heat oven to 180o
* Melt butter over a low heat,
*Add chocolate powder and whisk until melted,
*In a bowl beat together eggs and sugar,
*Then stir in the melted chocolate,
*Sieve in the plan flour,
*Beat until smooth,
*Pour mixture into a lined, 9 inch (23cm) square tin.
*Bake at 180o for 20 minutes
*Allow to cool slightly and cut into 12 squares

*Enjoy!

This is an incredibly easy and quick way to churn out chocolate brownies and one that I shall be coming back to time and time again.

I did not receive payment to write this post and as usual all opinions and photos are my own.

Get Your Bakeface On with Billington's

Billington's presents My #Bakeface. Their new campaign to share the effect that eating a cake or cookie made with Billington's unrefined sugars has on your face as you taste the first bite!

You can share your #Bakeface with a selfie posted on their website and you may win one of many great prises including a Kenwood kMix food mixer, a trip to London or a meeting with one of Billington's famous friends.

Not all sugars are the same, some brown sugars are even white sugar coloured brown.  Billington's range of unrefined sugars lock in the amazing natural taste of the molasses from real cane sugar. You get a richness and depth of flavour to any cake or cookie you bake.

Below is one of Billington's recipes for my favourite cake - the Victoria Sponge:-

CLASSIC VICTORIA SPONGE

Preparation time: 15 minutes

Baking time: 25 minutes

Serves: 8

INGREDIENTS

• 175g Billington’s Unrefined Golden Caster Sugar

• Billington’s Unrefined Golden Icing Sugar, for decoration

• 175g unsalted butter

• 3 medium free-range eggs

• 175g self-raising flour

• Strawberry jam

• 200ml double cream

• Fresh strawberries or blueberries (optional)

METHOD

1. Preheat the oven to 180°C (160°C fan, gas mark 4).

2. Cream the butter and Golden Caster Sugar.

3. Add the eggs one at a time to the creamed mixture, beating well.

4. Sift in the flour and fold in lightly. Divide the mixture into two greased and base-lined sandwich tins (18cm/7inch). Bake for 25 minutes until risen and golden brown.

5. Once baked, leave to stand in the tins for a minute, before turning out onto a wire rack to cool.

6. Sandwich the cakes together with the jam and cream (and sliced strawberries/blueberries, if required).

7. Sift the Golden Icing Sugar all over the top, and decorate with 2 or 3 strawberries or blueberries.

So bake this traditional sponge cake, cut your self a slice and snap a selfie to show your #bake face.

 

 

Thanks Billington's for a fun evening. My #bakeface above shows how delish your brownies are!

As usual all opinions and photos are my own.