I've had my collection of Disney Cakes & Sweets Magazine for a while now; yes, they finally created a magazine that combines two of my favourite things, Disney AND Baking! Pour me a freshly brewed coffee while I browse magical recipes, and I really am in heaven.
So I thought I'd start at the beginning and try out a recipe from Issue 1, and seeing as I'm a bit of a brownie connoisseur (or at least, eat A LOT of them) it only seemed right that I put Bullseye's best-ever brownies to the test.
The recipe includes raspberries, and I have to admit I was sceptical as I don't usually like fruity brownies, but these were the perfect blend of chocolatey gooeyness with a raspberry tang that is ridiculously good.
BULLSEYE'S BEST-EVER BROWNIES
200g butter, plus extra for greasing
200g dark chocolate
3 eggs
300g caster sugar
1tsp vanilla extract
125g plain flour
1/4 tsp salt
75g walnuts
125g raspberries or blueberries (I used raspberries)
1. Preheat the oven to 180c. Grease and line a 34 x 20cm baking tin with baking parchment.
2. Break chocolate in to small pieces and melt it with the butter in a bowl over a saucepan of gently simmering water.
3. Put the eggs, sugar and vanilla in a bowl and whisk together until thick and creamy. Stir in the melted chocolate mixture and then sift in the flour and salt and add the nuts. Fold in the raspberries very carefully so that the fruit doesn't break up too much.
4. Scrape the mixture in to the prepared tin and bake for about 25 minutes. The top should be cracked but the inside should have a fudgy texture. Start to test at around 20 minutes as all ovens vary; use a cocktail stick or skewer and insert in in the centre - a few moist crumbs should adhere to the skewer when the brownies are done. Leave to cool in the tin for 20 minutes before cutting in to squares. Store, wrapped in baking parchment, in an airtight tin.
These taste so good served warm with vanilla ice cream and a drizzle of salted caramel sauce. (Special shout out to The Very Lovely Sauce Company's Salted Caramel Sauce, trust me you'll thank me for it once you've tried it!)
Now, go and bake these yourself, they are way too good not to try!
