Canning Town


Roding Valley


Cucumber, cream cheese and dill sandwiches

Water Newton treasure

Marble statue of a tirthankara

Upton Park

The 19th Century. From the ccrimea to the boer war.(part one)


The Murders Begin

Nazelnut roulade with raspberries and cream

Liverpool Street

Heron Quays

Chalfont & Latimer

News from our friends
XML error in File: http://www.anglophile.ru/en/rss.xml
XML error: Not well-formed (invalid token) at line 2
Most Popular
Peter Paul Rubens (1577-1640), Isabella BrantThis famous portrait drawing is of Rubens’ first wife, ...
Waterloo suicidesFor centuries people have been committing or attempting...
The queen of vintage - Hilary ProctorThere's only one thing more fabulous than Hilary Pr...
The Blues and RoyalsIn 1969 The Royal Horse Guards (The Blues) were amalgam...
London Oratory (Brompton Road)The Congregation of the Oratory was founded in Rome by ...
London bridge (part twelve)After the opening in 1836 of London Bridge station, the...
Clocks and watches - Martyn Stamp"1970s watches are very popular right now, whereas...
Guy's Hospital ChapelThe benefaction by which Thomas Guy founded the well-kn...
Macadamia and white chocolate brownies
 (голосов: 0)
A soft squidgy middle is unique to brownies and is achieved by whisking the eggs and sugar until mousse-like, then baking only until the top is crisp. Take care not to overcook them or you will lose this unctuous texture and they will become cake-like.

Macadamia and white chocolate brownies

Preheat the oven to 180°C/350°F/gas mark 4. Line a 20 cm square cake tin with greaseproof paper.

Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn’t touch the water.

In a large bowl, beat together the eggs and sugar until thick and foamy – this will take around 8-10 minutes.

Add the melted chocolate mixture, flour, nuts and white chocolate and carefully fold everything together. Spoon into the prepared tin and bake for 25 minutes until the top is set and gives a little when pressed lightly. Cool in the tin.

Dust with cocoa, then cut into squares and serve. Any leftovers will keep well in an airtight container for up to five days.

Посетители, находящиеся в группе Гости, не могут оставлять комментарии к данной публикации.