Welcome to the Brownie Baking Kit hints and tips page - your number one go-to place for helpful nuggets of advise when it comes to getting the best from your baking! 

Chocolate Brownie Baking Kit 

Parental supervision advised for little bakers.

You will need - 

120g melted butter - margarine can be used as a substitute, 50/50 marg/butter is even better!

3 medium eggs - a medium egg weighs approx 50g, so you could use 150g of whisked eggs instead, if your eggs were different sizes.

a mixing bowl

large spoon - wooden spoons are perfect! Spatulas are really good at scraping the bowl clean too. 

baking paper (or greaseproof) - it makes lifting out the cooled brownie much easier and prevents it from sticking to the tin. 

20x20cm baking tray or a similar sized one

Before you start - Line your baking tray with baking paper and pre heat your oven to 175c/165c fan.

Step by step... 

1. Add the brownie mix to your bowl, add the melted butter and all the vanilla and stir together until combined.

2. Add the eggs and beat together until you have a smooth batter, pour your mixture into the lined baking tray, sprinkle with the choc chips. 

3. Pop into the oven for approx 35 minutes on the middle shelf - to tell if the brownie is ready, insert a skewer or cake tester into the brownie and remove, there should still be batter on the skewer. You're looking for a slight wobble, semi gooey centre, lightly cracked top and delicious chocolate aroma...if it feels a bit too wobbly, give it another 5 minutes :)

4. Remove from oven, place on a cooling rack & allow to cool, cut into 12 pieces & serve.

Your cooked brownies will keep for up to 10 days in the fridge or 5 days ambient. Ensure they are well wrapped to stop them drying out. 

We'd love to see how your bakes have turned out, you can tag us @bakehousecranfield on our social pages to share your pics :)

HAPPY BAKING! 

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