Wednesday, February 25, 2009
We had a work picnic in the weekend. We had to bring either a sweet thing or a salad. I, of course, opted for a sweet treat. Brownie is something that most people like and it normally always gets eaten, so I decided to make brownie. For a change I adapted a recipe for cherry brownie to make raspberry brownies. The result was a deliciously moist brownie with lovely dark raspberries scattered throughout.
The original recipe specified creaming the butter and sugar, then adding the melted chocolate and dry ingredients. I have used that method once before and found the brownie to be more cake like. So, I used my usual method of melting the butter and chocolate together, then beating the eggs and sugar together and combining the two. I think melting the butter helps to give that gooey texture which I love in brownies. I really loved my adaptation of this recipe and will make it again.
On Monday night I started my sewing classes!! Just at the local college, but it is really great as there were women of all abilities there – you take whatever project you want to make and the teacher gives everyone the help they need. My first project is a summer dressing gown for me. I have bought a really pretty pink floral fabric with a contrasting pale green print. I want it to look like one of the robes you get in Isabel Harris. I thought it was a good thing to make first (actually I did make aprons for my niece and nephew which worked out quite well), as there are no button holes or zips to put in.
Before I went to the class I quickly made some dinner for my husband – a bacon and pea pasta dish. Very quick and easy, I cooked some bacon, adding some frozen peas once it was browned. Added a little cream at the end, tossed through pasta and sprinkled with lots of parmesan. Very easy, but tasty!
Fudgey Raspberry Brownie
200g dark chocolate
4 large eggs
60g cocoa (I used dutched cocoa)
1 ½ tsp baking powder
½ tsp vanilla
1 c frozen raspberries
· Melt chocolate and butter together and set aside to cool
· Beat sugar and eggs until thick and ribbony
· Beat chocolate mix into egg mix then gently stir in the dry ingredients and vanills
· Stir through raspberries
· Pour into lined 23cm square tin and bake at 170c for 35-45 minutes or until a thin knife inserted comes out a little sticky and there is no wobble left
Cool and then cut into squares