For a while now we have been a Happy Egg Taste Maker and they have been setting challenges for the last few months but I admit I have failed miserably to take part with everything that has been going on….Sorry, The Happy Egg Co!
However, they have still been lovely and last month I received a signed copy of Totally Chocolate signed by its author Eric Lanlard.
So when this month they set the challenge to create a dish using Happy Eggs and capture it in a story with some great pictures. Thankfully for me, they included some hints and tips from the amazing Marte Marie Forsberg on how to capture the perfect food shot.
With a love of chocolate and a new baking book, the only thing I could bake was chocolate brownies, however, I have never made a successful batch of chocolate brownies so it was a bit of a risky thing to bake!
For those wanting the recipe, it is below and this came from the book – Totally Chocolate by Eric Lanlard
*Recipe* Eric Lanlard’s Devilish Chocolate Brownies
Ingredients
- 200g (7oz) dark chocolate, roughly chopped
- 150g (5oz) unsalted butter, plus extra for greasing
- 2 tsp vanilla paste or extract
- 150g (5oz) golden caster sugar
- 3 eggs, beaten
- 75g (3oz) plain flour
- 2 tbsp cocoa powder
- 1 tsp salt
- 100g dark chocolate chips
Instructions
- Preheat the oven to 180 (fan 160)/350 f or gas mark 4. Grease a 19cm square shallow baking tin and line the base with baking paper.
- Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.
- Beat in the eggs, then sift in the flour, cocoa and salt and fold it until the mixture is smooth and glossy. Stir in the chocolate chips.
- Pour the mixture into the prepared tin and level the top. Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey. Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin.
- Cut the brownies into 16 small squares and remove from the tin. Store in an airtight container for up to 4 days
Now I am not a fan of dark chocolate but these are possibly the tastiest chocolate brownies I have ever eaten!
In our kitchen we have tiny amount of workspace so to optimise the light this evening I had to move the kettle, toaster and blender to be able to capture the pictures in natural light and I don’t think they look too bad.
If you give these a go, come back and let us know how you got on and what you think.
Thank you Happy Egg Co for the voucher to take part in this challenge and my book as a gift a little while back, can’t wait to try more recipes!
