To start this baking journey I am using the old favourite in our household, our chocolate brownie recipe. And we’re making it in Pyrex.
You’ll need the following ingredients.
- 200g dark chocolate roughly broken up
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- Greased baking tray – we used a pyrex spacesaver
- Oven preheated to 170C, 325F or Gas mark 3.
The flour and sugar
Chocolate and butter
Melt the chocolate and butter in a glass (Pyrex) bowl over a pan of boiling water. Don’t let the bottom of the bowl touch the water. When all lumps are gone remove from the heat.
Stir all the sugar into the melted chocolate and butter mix.
Then add all the flour to the mix.
The mix should thicken up quickly
Add the eggs to the mix and stir in. The mixture becomes a bit more gooey.
The greased oven dish. We use Pyrex but any oven dish is fine. There are brownie ovenproof dishes available.
Pour the mixture into the ovenproof dish so that it is evenly spread across.
Put into the oven for approximately 35 minutes.
When the buzzer goes off remove the dish carefully from the oven to check if its cooked. Thats just using a skewer in the middle of the bake. The skewer should come out clean. If its got sticky mixture of it the brownies aren’t quite ready. They’ll need a few more minutes.
Leave the brownies to cool. From an ovenproof dish you can turn the cooled brownies out onto a wire rack. We tend to serve straight out of this dish. We keep them refrigerated and they are a cool and delicious treat for the lunchbox!
Our Vintage Baking Blog will continue with a recipe for shortbread from one of our favourite old cookbooks. Get in touch if there is anything in particular you would like us to make.
Wish Vintage x