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I quite like the sound of the acoustic night but its on a Monday..... did I tell you that I bumped into (online speaking) one of the guys who used to be in the Removal Men? His new band are playing at the beer festival on the 30th.......... it sounds like the bands at the Bakers on that same night are good too

oh thats a shame Dru, is the celiacs (sp) or something?

I was watching a film last night and a kid was making some and I figured Id give them a go - I have cocoa powder and some chocolate chips in ................

I dont know whats happening then - I just tried again and got the following;

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Yes, the Showbiz Kids are excellent.
Part of the Removal Men in fact.

I might be sailing from Portmadog to Dublin on
that weekend though, with Adam and Big Jim.

Here's an easy one

1 stick margarine
2 squares bitter chocolate...or...6 Tbs cocoa + 2 Tbs oil

Melt above and add:

1 Cup sugar gradually
2 beaten eggs
1/2 Cup flour
1 Tsp vanilla
nuts if desired.

Bakd 25 - 30 minutes @ 350 in greased and floured 8 x 8 pan.

Easy peasy and never fail

just back online again Gra - we will have to have a natter on the phone

This sounds exactly like what Im looking for but Im lost with those measures - would you know how much a 'stick' of margarine weighs in ounces by any chance please?

Thanks for the recepie

a stick of butter is 4 ounces. I forgot that you weren't in the US. Are you ok with the other measurements and temps? They are really good. You can use margarine in place of the butter.

sticka butter
two spoons o vanillaaa
beat the eggs
and dump ur nuts
make it hot hot hot
and let your mouth water



NO WONDER WOMEN LIKE FOOD BETTER THEN SEX IT EVEN SOUNDS BETTER

OK I googled it, it = 4oz so for my next silly question, would that be the same amount of sugar too? and Im completely lost on which size of cup to use too - maybe I should just give up - Ive even been looking on utube and its all in American measures

sorry for the delayed reaction there

ok you axed for this recepy trish


http://www.youtube.com/watch?v=YNaEAiwlaLY

you are so rude

I guess you don't have a measuring cup like we do with increments in ounces. Can you google the measurements??? I had problems when I was in Germany on oven temps. (Also, I never knew how cold I was. )

I remembered that I do have some antique American style measuring cups but they are at the bottom of a packing case from when I decided on a minimalist phase and it may be easier to buy a mix at the supermarket tomorrow

Thanks for you help anyway Lady, I have copied the recepie into a document though as its somehow more authentically American if I use the same measures - I'll look if they sell them at the shop in the morning and I think, give up for today - its 5pm now anyways - I was just bored rigid when I started this thread - I went to the garden center yesterday and really wanted to get my planting done - ho hum....... Thanks again

trish, where's that pie of mine you promised?

I'm about to need it.

here ya go Captain -> I packed you a couple of spares for just in case

Lovely

Here you go trish!

This is my favourite. Not salty, somewhat chewy but not gooey, good chocolate flavour without tasting like a candy bar.

BROWNIES

2 ounces bitter-sweet (baking) chocolate
¼ cup butter (½ stick)
2 eggs (room temperature)
? teaspoon salt
1 cup granulated white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup chopped pecans

1. Preheat oven to 350 degrees.

2. Grease 8-inch X 8-inch square or 9-inch round cake pan.

3. Break chocolate into pieces and put in glass measuring cup;
add butter; microwave on high about 30 second, just until butter
has melted; remove from microwave and stir; if chocolate has
not melted completely, return to microwave for 10 seconds,
then stir again; repeat until chocolate is just barely melted; set
aside to cool (do not use while still hot).

4. Beat eggs & salt with whisk in large bowl until light and foamy.

5. Gradually add sugar to eggs, whisking well after each addition;
beat until very smooth, about 3 to 5 minutes.

6. Add vanilla to egg mixture and whisk until incorporated.

7. Add cooled chocolate and butter mixture to egg mixture; fold
together with a rubber spatula.

8. Before chocolate and egg mixtures are completely mixed
together, add flour; continue folding.

9. Before flour is completely mixed in, add nuts; continue folding
just until mixture is evenly coloured.

10. Pour batter into prepared pan and bake 25 minutes; centre will
appear crusty but will be quite soft; cake is done when it just
begins to pull away from sides of pan.

11. Cool completely before cutting into bars.