Baking Brownies

I realised that over a year ago I said I was going to make and review WI (Women's Institute) recipes from the Home & Country magazine and while I have been making some I haven't been putting them up here... whoops.  Pretty sure none of you missed them though so that's all good lol.  In the wknd I made the Brownie that is in the latest Home & Garden though so thought I would review it for you all, then that will make 2 recipes, which is almost a thing lol.

The Brownie was super easy to make, like even easier than I was expecting easy.  Pretty much a mix all together, dump in a tin and bake, then enjoy eating lol.  The recipe was for a non-gf version but I just swapped out the flour etc to gf and it was all good.  Would say it was a bit crumbly but that is normal for gf baking so wasn't really worried.  And it just means that you get it eat it with a cake fork which is awesome hehe.  And it tastes real good, well so long as you like brownie it does nom nom.

My negatives with the recipe is that it uses 4 eggs which is all I had and so I am now out of eggs :( mostly cos I don't like going to stupidmarkets (they just take more money than I want to give them) so aint got any more yet lol.  It also makes quite a lot of brownie, so have frozen half, with fingers crossed it freezes well though I can't see why it wouldn't.  Spose neither of those are really negatives are they... lol.

The Recipe...

Brownie:
200g melted butter

4 beaten eggs
2 cups sugar (I used brown sugar)

2 cups flour

2 tsp baking powder

8 Tbsp cocoa

1 packet chocolate melts

Combine wet and dry ingredients.  Press into lined 20x30cm tin.  Bake at 180C for 35 mins.  Leave to cool and sprinkle with icing sugar.

Note:  I didn't do the icing sugar part, as you will notice in the photos lol

Actually pretty tidy baking for me lol, and about to go into the oven

nom nom enjoying it time xxx

JB has been baking...

So decided I would add a new thing to my blog, and that is recipe reviews.  But only specific recipes, those being ones in the Women’s Institute Home & Country magazine.  What made me think of it was last night I was making a recipe from I think the latest magazine and I thought why not share what I think of it with people.  Then of course I had to think about who to share it with and I decided this venue of sharing was as good as any so you guys get the honour and privilege of getting it shared with you.  I tend to make atlst one recipe per magazine, and there are I think 4 magazines a year so there wont be heaps of recipe reviews coming, no need to panic there lol.

Disclaimer: I am not a baker so if a recipe doesn’t have the ingredients right I am not likely to notice and can’t adjust at first bake time.  Also I bake gluten free so some of these recipes might be all good with normal flour etc.

 

So anyhow, last night I made Apple Slice.  It was actually really easy to make as well.  I think getting the apples peeled, cored and diced took the longest, well other than the cooking part.  I did think when I was mixing it all together at the end that there was not enough butter mix and that it was going to be very crumbly, however I was pleasantly surprised and while it is crumbly it is no more crumbly than normal gluten free baking.  And even better it was yum as warm and potentially even more yum this morning for morning tea.  That is surprising as most gluten free baking (esp cake like stuff) is definitely better on the day it is baked.  I am not sure how well it will be in a few days time, also not sure if there will be any left for me to find out hehe.  This recipe is definitely getting copied to my recipe book for future baking :) nom nom

The recipe is below, as are some photos cos what is a baking blog post without some photos lol.  Just a wee note, the recipe doesn’t actually say when to add the sugar, I added it with the flour mix but am sure it could just as easily be done with the butter mix.

 

Apple Slice:

2 cups SR flour
3 Granny Smith apples, cored and peeled (I used Pink Lady I think they were)
1 cup sugar
1 egg
125g butter

Toss diced apples with SR flour in a mixing bowl.
Melt butter in a small saucepan, stir in egg.
Pour butter and egg into apple mixture.
Spoon in to baking paper lined Swiss roll tin (I used a slice tin after googling what at swiss roll tin was lol).
Bake 180 degrees for 35-40 mins.

Supplied to Home & Country Magazine by Rotorua Federation