Yesterday afternoon I made my triple chocolate cherry brownies for the #BakeFace competition in association with Billingtons. I had to enter because the grand prize is my dream day out and as part of the prize I would get to meet the gorgeous and amazingly talented Eric Lanlard. He inspired me to bake better cakes (and he’s a bit of alright too!) The grand prize is really amazing but the other prizes are great too. I love competitions like this and I wouldn’t want to miss out on the chance of that grand prize – Hello Eric!
I needed to get my bake on and make some delicious brownies. I used the brownie recipe from Billingtons. It’s a really nice recipe and the brownies taste delicious. I always use their recipe for basic brownies. It’s really substantial, rather chocolatey and quite a few ingredients can be added to it without altering the flavour too much. It’s really easy and you don’t need to watch it – unless you want a chewy brownie rather than a gooey one!
If you want to bake some brownies and enter the #bakeface competition then all you need to do is snap a picture of yourself pulling your bake face (that’s the face of satisfaction you get when stuffing brownie into your mouth because you really really want to win! Upload your picture(s) to the competition page to be in with a chance of winning some amazing prizes. The more votes your face gets, the more chance you stand of winning. So, what are you waiting for…
SHOW US YOUR #BAKEFACE!
- 250g dark muscavado sugar
- 200g salted butter
- 150g milk chocolate (cut into pieces)
- 150g dark chocolate (cut into pieces)
- 3 x free range eggs
- 50g self raising flour
- 25g milk chocolate chips
- 25g white chocolate
- 75g natural glace cherries (halved)
- melt the milk & dark chocolate pieces & butter in a bowl over a pan of simmering water
- whisk the eggs until pale & fluffy
- add the sugar to the eggs and whisk until thick
- gently fold the egg & sugar mixture into the chocolate & butter
- sift in the flour and fold until the mixture is smooth
- add the chocolate chips & the cherries and mix well
- pour the mixture into a 20cm brownie tin lined with parchment or sprayed with a light coat of cake release spray
- bake in the centre of a pre heated oven at Gas Mark 4 for 45 minutes
- a gooey centre brownie should still wobble in the centre & have a thin crust on the top that breaks easily
- a soft but non-gooey centre brownie should wobble slightly in the very centre & have a crust on the top that does not break when touched
- remove the brownies from the oven and leave to cool before cutting into squares
- instead of using a brownie pan, try making individual brownies or skillet brownies and serve warm from the oven with ice cream so there is no waiting for anything to cool!
Disclaimer – I received a complimentary hamper of baking products from Billingtons & Baking Mad
so I could bake brownies to enter the #bakeface competition & create this post
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