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Ingredients
250g (9oz) plain chocolate
250g (9oz) unsalted butter
175g (6oz) plain flour
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly beaten
1tsp vanilla essence
75g (3oz) pecans, broken into
pieces
75g (3oz) milk chocolate, cut into
large chunks
75g (3oz) white chocolate, cut into
large chunks
Dish: bowl, 30x20x3.5cm (12"x 8" x 1½") tin
lined with lightly
buttered greaseproof paper
Oven Accessory: no accessory then anti-spark
ring + wire shelf in lower position
Put the plain chocolate and butter in a large bowl. Place
on base and melt on HIGH MICROWAVE for 3-4 mins.
Leave to cool slightly. Sieve the flour and baking powder
into a bowl and set aside. Stir the sugar into the
chocolate. Add the eggs and vanilla essence. Fold in the
flour, nuts and chocolate. Pour the chocolate mixture into
the prepared cake tin. Place on anti-spark ring on wire
shelf and cook on CONVECTION 180°C + SIMMER
MICROWAVE for 20 mins. The middle should feel soft
when cooked. Allow to cool in the tin. Remove the
brownies from the tin and cut into squares.
Chocolate Brownies
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
5ml (1tsp) vanilla essence
Makes 24
Dish: 2 x 12 hole bun tins 32cm x 24cm (12½" x
9½") + 24 paper cake cases
Oven Accessory: enamel shelf in lower
position + wire shelf in upper position
Preheat oven on CONVECTION 180°C with shelves in
position. Cream together butter and sugar until light and
fluffy. Add the eggs a little at a time, beating well after
each addition. Fold in the flour. Fill the paper cases two
thirds full with mixture. Cook on CONVECTION 180°C for
15 mins, turning the enamel shelf and wire shelf around
half way. Cook until golden and firm to touch.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as
above.
Fairy Cakes
24
Desserts & Baking