This week on the Great British Bake Off we saw the entrants making Traybakes, Tuiles and Biscuit Towers. Which to attempt to bake this week?? I bake brownies fairly often as Mr J loves them, this week I've added walnuts and cherries for a soft, gooey, crunchy bite.
I make two different brownie recipes, one intensely chocolatey with three different chocolates, very dense and one small bite is plenty! The other below is a lighter, fudgy bake that I can ring the changes by adding extras.
Cherry & Walnut Brownie Traybake
Prep Time: 20 minutes
Baking Time: 25 minutes
100g dark chocolate (minimum 70% cocoa solids) - broken into pieces
110g unsalted butter - softened
150g light muscovado sugar
2 large eggs, lightly beaten
110g plain flour
80g glace cherries, quartered
50g walnuts, roughly chopped
Melt the chocolate over a bain marie (simmering water) until melted, let cool.
Beat the butter and sugar together until the mixture resembles coarse breadcrumbs.
Add the beaten egg in 2 or 3 additions, sift in the flour and add the melted chocolate, cherries and walnuts. Gently fold everything together.
Pour the mixture into a 20cm square tin lined with baking paper and spread evenly into the corners and smooth the top.
Bake for around 25 minutes, then let cool in the tin. Cut into 16 squares.
I wasn't even going to attempt Tuiles, they looked extremely fiddly and I'm not the best in the patience department! I made a small quantity of batter and tried out a few in the oven, the first 4 went in the bin, they cooked so fast and came out tinged and crispy. The next 4 below fared better. I don't think I'll be making them again, they tasted fine but really not worth the faff, but something to tick off my invisible baking bucket list!
Pre-heat your oven to 160 C and line a baking sheet with baking paper.
1 large egg white
50g caster sugar
25g plain flour
1/4 tsp vanilla extract
25g melted, cooled unsalted butter
handful of flaked almonds to decorate
Beat the egg white and caster sugar until frothy.
Sift in the flour and stir in with the vanilla extract.
Stir in the melted butter and continue to blend until smooth.
Drop teaspoons of the mixture onto the baking paper a few cm apart then smooth into circles with the back of a spoon until you have the desired shape and thin-ness
Sprinkle each tuile with flaked almonds.
Bake for about 5 minutes until pale golden. Take from the oven and slide a fish slice or palette knife until each one and lay over a rolling pin or something similarly shaped. You have to be quite quick before they harden up!
Cool the shaped tuiles on a wire rack until firm.
|These were the best of the bunch!|