cake break Sundays - Penny's famous chocolate brownies!
We hope everyone has had a good week back at (virtual) school and that you're enjoying a lovely sunny weekend. It's been great to hear about your cake break Sundays - please keep sending us your photos! Here is this week's recipe:
Penny’s chocolate pecan brownies
300g unsalted butter
300g dark chocolate, broken in pieces
5 large eggs
450g granulated sugar
1 tablespoon vanilla extract
225g plain flour
150g pecan nuts, chopped
Preheat the oven to 180°C. Use baking tin (approx. 34x25 cms and 5 cms deep) and line with foil or baking paper. Makes around 20 brownies.
Melt butter and chocolate together in a heatproof bowl over a saucepan of barely simmering water. Beat eggs, sugar and vanilla in a bowl till thick and creamy. Remove butter and chocolate from heat once melted -take care!- and beat into the egg mixture. Sift flour and add to mixture. Beat till smooth. Stir in pecans.
Pour into roasting tin and bake for 20-25 mins or until the top has formed a light crust but it remains gooey on inside.
Leave to cool for 20 mins before cutting into squares while still in the tin.
Serve on their own for tea - also delicious with vanilla ice-cream as a dessert.
con spirito at Mary Feilding Guild 2019
con spirito concert for care homes coming soon!
Thank you to everyone for sending your wonderful performance videos. These will now be edited to form the first virtual con spirito concert for care homes.