Let's just get this out of the way. I can't cook (well).
It's never really been my thing. You know how you have those friends who can just whip up something amazing out of 3 random ingredients in the kitchen? Yeh, that ain't me.
I'm the type of gal who burns things, mistakes sugar for salt and winds up eating Chinese takeout for dinner.
The funny thing is, I love cooking. I like going to the shops and buying all my ingredients and following a recipe. I like the feeling of mixing up concoctions of things and heating it up and poof! a cake is made. That satisfaction of eating something you create is pretty darn great.
Shame I can't always make something that's entirely edible.
I want to fix that though. One day I will need to cook for a family of my own and I'm not letting them live off Chinese takeout (despite my love for mongolian lamb).
The other day, I was blessed with having a day to work from home. On my lunch break (which I may have extended by thirty minutes) I decided to test my skills at baking. Brownies seemed like an easy enough task,
and it was...sort of.
Let's just say if you follow the below steps and follow the recommended cooking times, you may not end up with slightly sour and crispy brownies like I did...
1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan (I used a circle one because my square pan has gone for a walk somewhere) with non-stick baking paper.
2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour, cinnamon and cocoa over chocolate mixture. Stir to combine.
4. Pour brownie mixture into pan, drizzling raspberries as you go. I layered my raspberries; a layer in the middle and a layer on the top. Don't over drizzle! Too many raspberries = sour tasting brownies. I learnt this the hard way.
5. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. My version obviously looks a little whack but trust me, yours will be better!
6. Serve, with extra raspberries, ice cream, cream, chocolate sauce or whatever your heart or stomach feels like.
and voila! You have yourself some lovely raspberry brownies. I hope you enjoyed my little recipe.
I'm wondering if I should start a new series. Would recipes be something you would like to see on this little space of mine? It could be fun to watch me crash and burn in the kitchen. Who knows? There may be a master chef in me after all.