A Brownie Recipe from the Hamlyn Cookery School Book
This humble brownie recipe is the easiest way to start your baking journey. Learn how to read a recipe and follow procedures with the brownie recipe provided in the Hamlyn Cookery School Book. There are no complicated techniques involved and you only need a hand mixer and an oven. The result is always sweet. Everyone loves a chocolate brownie and even more when it is heated up served with a scoop of ice-cream.
My tried, tested and adopted brownie recipe comes from the book Hamlyn Cookery School (2007). I call it my Brownie Base, and use it for any variation of brownie desserts, including Banana Strawberry Crumble Brownie and Peanut Butter Brownie. These are the 2 types of brownie variations available on my Dessert Table menu. They are baked in a square pan and cut petit four size of 1.25 square inch.
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The Chocolate Cheesecake Brownies Recipe
Brownie Base (Part 1)
Ingredients
- 300g dark chocolate
- 125g butter
- 150g brown sugar
- 75g self-raising flour
- 75g ground almonds
- 3 eggs
Directions
- Melt dark chocolate and butter together bain-marie over low heat.
- Beat brown sugar, self-raising flour, almonds and eggs, 1 minute.
- Add in melted chocolate mixture, beat for 1 minute.
- Pour into 8 inch* square pan.
- Bake at 180°C for 20 minutes.
Watch the video below for my result using this recipe. I baked using a 10 inch pan to get a thin base. Let the brownie recipe remain humble, then the topping can be creative.
A Book Review: Hamlyn Cookery School
Consisting of 150 recipes, there are 7 catogories with 2 in my area of specialty; Desserts and Cakes and Bakes. If you are curious about theories taught in culinary schools, these are covered in The Basics.
For example, in Pastry, we have types of flour and choices for making different pastries from flacky puff to soft sponges, function of sugar and the effects of reducing sugar in a recipe, the need to chill and rest pastries, terminologies such as “baking blind”, “rubbing-in”, and ‘knocking back”.
For meat, it covers different cuts of beef and cooking methods for different cuts, roasting terminologies like searing basting, deglazing…etc. Also included are an overview of equipment, essential ingredients, basic stocks and sauces with recipes, and more.
A reference book which covers basic Culinary and Pastry School theories. From traditional Western dishes to Asian favourites, with two categories featuring Pastry as well as Cakes and Bakes. With over 150 recipes with beautiful step-by-step photos for guidance and inspiration.
It is a good gift for culinary and pastry students and enthusiasts.
Some note-worthy recipes found in the book, from simple Spaghetti Carbonara and traditional classics like Linzertorte to orientals such as Shellfish Laksa. A plus point of the book are the attractive step-by-step photos.
Coming soon! More book reviews on the cards.
