|
|
rebecca guy wrote: Has anyone made the fudge from the members section...
I have tried twice - it always come out nice but very cakey rather than fudgy. I am thinking it is perhaps meant tohave pl flour not sr??
Ok this is what I make. It's delish. Took a few goes to get it to here. Don't be suprised if it doesn't last too long.
- 151 grams unsalted butter (yes 151)
- 1 1/4 cups sugar (I add a little less becuase I like it less sweet)
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (Woolies home brand is THE BEST EVER cocoa IN THE WORLD)
- 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, sea salt is good cos you get a sweet salty taste in every mouthful)
- 1/2 teaspoon pure vanilla extract, if you're going to use essence leave it out
- 2 large eggs, cold (3 if you have little eggs)
- 1/2 cup plain flour
- 2/3 cup walnut, pecan pieces or good old peanuts
- throw in some coconut too.
- Preheat the oven to 150°C. Line the bottom and sides of an baking pan with baking paper, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide pan of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the pan and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but it smooths out once the eggs and flour are added.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously until your arm feels like it is burning. Stir in the nuts and cocunt, if using. Spread evenly in the lined pan.
- Bake until it starts to set on the outside but still looks uncooked in the middle, 10 to 15 minutes. Let it cool in the oven with the door open for 10 minutes. Take out and let cool on a rack for a while.
- Lift up the ends of the baking paper, and transfer the brownies to a cutting board. Cut into 16 or 25 squares, depending on how big you want them. I cut the sides off which are usually a little harder than the rest and then cut the brownies. Can't let the sides go to waste so you must eat them while you're cutting. Required.
|
