These take 8 minutes to prep – really. They’re adapted from a recipe in Jamie’s 30 Minute Meals. His have nuts and cherries in; these are plain and simple. I remember all the furore after the book was published, with lots of people complaining about not being able to make his complete meals in 30 minutes. I haven’t tested the timings of the meals but I’ve made lots of things from this great book and all the ones I’ve tried are delicious, and quick, so I’m not going to be too particular if they take me a little longer. I always adapt recipes anyway, so they’re never quite the same timings as in recipe books. And Jamie’s just so generally great I won’t quibble – I think of all the cookbooks I own, I cook from his the most.
I did time these however, as I was curious to know just how quick they are, and it really was 8 minutes from going into the kitchen to popping them in the oven. Obviously you’ve then got to stick around to be there to take them out of the oven – but even then they only take 15 minutes or so. These brownies are so speedy and tasty I wonder if I’ll ever separate the eggs again.
I made these to take round to an old school friend’s house. She’s just had her second child, so I figured she could do with a treat – especially as she’s cooking for me 🙂 It’s nice to get something homemade I think – better than shop bought as it’s more personal. Because of my generosity in giving these away… I actually ate two earlier though… oops… I’m entering this into the Biscuit Barrel Challenge, kindly hosted by the fabulous blogs The Lass in the Apron and I’d Much Rather Bake Than… . This is a monthly food challenge based around biscuits, mini deserts, and all other goodies that could conceivably be found in a biscuit tin. Have a look at the current challenge on The Lass in the Apron this month. Hope you enjoy these 🙂
8 Minute Chocolate Brownies
(makes 9 large gooey squares)
200g dark chocolate, broken into pieces
250g unsalted butter
4 large eggs
4 tablespoons self-raising flour
6 tablespoons cocoa powder
pinch of salt
1. Pre-heat the oven to 180 degrees.
2. Pop all of the ingredients into a food processor and blend until smooth.
3. Take a sheet of greaseproof paper about 50cm square and scrunch it under a tap
4. Lay the sheet flat onto the kitchen top and smear it with butter.
5. Line a 20cm square baking tin with the greaseproof paper and pour in the chocolate mix.
6. Bake in the oven for 15 minutes – or until a knife comes out of the middle half coated in wet chocolate mix, and half dry.