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DOCRAFTS CREATIVITY MAGAZINE ISSUE 33 MAY/JUN 2012
This issue we feature a delightful collection from Lucy Cromwell by Papermania, off ering all the cups of tea, cake and bunting you will need to set the scene. And just to prove how versatile this range is, you can also find it in our ‘Wedding Special’ feature and used to make a Father’s Day card in our ‘make a Father’s Day card’ challenge! Our ‘Wedding Special’ feature also includes jewellery for the bride and a charming idea to hold onto those precious memories of the big day!
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Step by Step
1
Pop on the oven at 180°C/350°F/Gas 4. Melt the diced butter and broken chocolate in a pan on the lowest heat possible, stirring occasionally. You could also do this in the microwave but you need to be vigilant to make sure it doesn’t burn. You'll have more control when you can see what’s happening in a saucepan.
2
Put the eggs, sugar and vanilla extract into a large mixing bowl and whisk until light and frothy.
3
When the chocolate mixture has melted add it to the bowl in a steady stream whilst still mixing. (If you are whisking by hand, just add a little at a time.
4
When thoroughly combined, sift in the flour, cocoa powder and salt and then fold into the chocolate mixture.
5
Optional: you could add around 75g of extra ingredients to your Brownie like nuts, caramel pieces or fruit.
6
Transfer to the tin and give it a tap on your work surface to get rid of any air bubbles before popping it into the oven. It needs to be in the oven for about 25 minutes, but no more as it will carry on cooking in the tin after you have removed it. So don’t worry if when you test with a skewer if it doesn’t come out clean.
7
When the Brownie has cooled in the tin (even better if completely cold) cut into approximately 16 squares.
8
Dust with icing sugar before serving for a little extra flair. Accompany with a scoop of ice cream for a rich dessert.
9
Store in an airtight container. These Brownies taste even better the day after baking, after the chocolate taste has had time to develop.