I am a Happy Egg Tastemaker and this week I had a lovely surprise in the post, this fantastic book of chocolate recipes by Eric Lanlard, it's signed too.
I'm going to be making everything in it!
For starters though, Boo chose to make Devilish Chocolate Brownies.
First I'd like to say thank you to everyone who joined in the linky last week.
From Tickle Fingers, Traffic Light Scones which look and sound absolutely amazing.
From the Free From Fairy, Roo cooks up a gorgeous Vegetable Pasta witch Crispy Bacon and Seeds.
From the Dairy Free Farmhouse, J makes delicious looking Dairy Free Chocolate Krispie Cakes
And From the Beesley Buzz, Miss T makes Gingerbread Shortbread
Thank you everyone and please remember that all recipes are kept together forever on my Pinterest Board.
The linky runs for a month and you can join in anytime and as many times as you like. It's all about the sharing.
Devilish Chocolate Brownies.
This is from Eric Lanlards Totally Chocolate. We did use milk chocolate when the recipe suggests using dark. The children prefer milk chocolate,,,,although, I will be tempted to make them again using dark chocolate, after all, you can never have too many brownies can you?
150g unsalted butter, plus extra for greasing
2tsp vanilla extract
150g golden caster sugar (we didn't have golden, so we used regular)
75g plain flour
2tbs cocoa powder
100g chocolate chips
First I preheated the oven to 180C/gas mark 4 while Boo greased and lined a 19cm square shallow baking tin.
Then Boo broke the chocolate up into pieces and put it with the butter and vanilla into a bowl. I put the bowl over a pan of hot water and Boo stirred it until it melted.
I removed the bowl from the heat and Boo stirred in the sugar and then we left it to cool.
The next step was for Boo to break the eggs into a bowl and beat them.
Then she measured out the flour, cocoa powder and salt.
Then she stirred the eggs into the cooled chocolate mixture.
The next step was to sift in the flour, cocoa and salt and fold it into the mixture.
She then added the chocolate chips.
We poured the mixture into the prepared tin and baked for 25 minutes. We then turned off the oven and left the brownies inside for a further five minutes.
We left them to cool completely in the tin before cutting them into small squares.
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