I'm on the baking scene again. Yay! More brownies, right? Well obviously! I'm like the brownie monster or something. After doing my Mint and Brownie Ice Cream, the natural progression was to move onto combining the two in one. So I did some research and found a recipe for Matchmaker Brownies. It was on a student baking website so I figured it couldn't be too difficult and definitely worth a punt. So here we are.
Above are all the ingredients weighed out to the correct amount. For full measurements click here.
Step one is to melt the butter and chocolate together in a bowl over simmering water. This is a pretty standard step for brownie making. I've tried lots of different methods which often produce different kinds of brownie - chewy or crumby or spongey etc. This one definitely leans towards the spongey side of things.
Once you've melted the butter and chocolate, leave that to one side to cool. Now it's time to whisk up the eggs and sugar to create a light fluffy texture - or so it says in the recipe. Mine didn't go light nor fluffy but heyho. It was combined together so that's the main thing.
Pour the melted chocolate and butter into the sugar and eggs. Make sure the chocolate mixture is cool though! You don't want your eggs to scramble!
Fold in the chocolate mixture. I did this with a spatula. Not sure why you need to fold but I did so anyway. Then sieve in the dried ingredients such as the flour, baking powder and cocoa.
Fold those ingredients in and it should thicken up the mixture. Don't forget to add your Matchmaker pieces at the last second and combine. In other brownie recipes the mixture can get really thick and gloopy here. The gloopier the more fudgey the brownie which is what I always aim for. This was slightly runny and therefore more spongey in the end.
Pop the mixture into a well greased tray (or specially designed brownie tray for brownie addicts like me) and bake for 25-30 mins at 180 fan.
And voila. They should come out looking a little something like this.
Yummy!!!! They were so minty and tastey. However if I was to make them again I would definitely use the brownie recipe from my Raspberry Chocolate Brownies instead and add the matchmakers instead of raspberries. This will create a more fudgey texture and give all round yumminess.
If you try this recipe definitely tweet me a picture @edgeofbeauty7.