Chef recommends…a delicious chocolate brownie

IT’S National Cake Week starting on Monday (October 3) – the annual celebration of cake, baking and having fun with family and friends.

Warrington’s Clandestine Cake Club – which created and promotes the event – is run by Jen Perry of Room Forty Afternoon Teas and has one of the largest memberships in the UK.

Jen Perry of Room Forty said: “I’m really excited about National Cake Week, but then I’m always excited about baking, eating cake and getting together with friends.”

“If you are stuck for a recipe for a cake to bake here is my signature recipe for Brownies, based on the lovely John Whaite’s recipe, that I’m proud to say has become a requested and acclaimed ‘standard’ in the Room Forty repertoire.”
 

RECIPE – Chocolate Brownies

Ingredients:

200g dark chocolate

200g  butter (salted or unsalted)

3 large eggs

265g caster sugar

150g flour

100g milk/white chocolate chips

For the buttercream

60g unsalted butter

60g smooth peanut butter

100g icing sugar

Instructions

Preheat the oven to 200* or 180*fan.

In a heatproof bowl over a pan of barely simmering water, melt together the chocolate and butter, stirring frequently (I do mine in a microwave with care).

Meanwhile line and base the sides of a 20cm square cake tin
Once the chocolate has melted tip in into a large bowl and add the flour, sugar and eggs, then fold through the white chocolate chips.

Pour into the cake pan and bake for 25-30 minutes. It should look papery on the top, with a very slight wobble (but set).

Whisk together the butter and peanut butter until smooth and fluffy, then add the icing sugar and beat for around 5 minutes.
 
Cut the brownie and pipe the buttercream on to each piece.

Enjoy!