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137
Chocolate brownies
Put the plain chocolate and butter in a large bowl. Place on the base of the
oven and cook on HIGH MICROWAVE for 3 mins. Leave to cool slightly.
Sieve the fl our and baking powder into a bowl and set aside. Stir the sugar
into the chocolate. Add the eggs and vanilla essence. Fold in the fl our and
chocolate. Pour the chocolate mixture into the prepared cake tin. Place on
glass shelf and cook on CONVECTION 180 °C + SIMMER MICROWAVE for
18 mins. The middle should feel soft when cooked. Allow to cool in the tin.
Remove the brownies from the tin and cut into squares.
ingredients
SERVES 10
250
g
(9 oz) plain chocolate
250
g
(9 oz) unsalted butter
175
g
(6 oz) plain fl our
5 ml (1 tsp) baking powder
300
g
(11 oz) caster sugar
4 large eggs, lightly beaten
5 ml (1 tsp) vanilla essence
75
g
(3 oz) milk chocolate,
cut into large chunks
75
g
(3 oz) white chocolate,
cut into large chunks
Dish: bowl, 20 x 20 x 4 cm
(8”x 8” x 2”) tin lined with
lightly buttered greaseproof
paper
Oven accessory: glass shelf
lower shelf position
Fruit scones
Sift the fl our, salt and baking powder together. Rub in fat until the mixture
resembles fi ne breadcrumbs. Add sugar and sultanas. Make a well in the
centre and stir in enough milk to form a soft dough. Knead lightly. Pat out
to 2 cm (¾”) thick and cut into 10 rounds with a 5 cm (2”) cutter. Preheat
oven on CONVECTION 210 °C with wire shelf in upper position. Place the
rounds on the baking sheet and enamel shelf and brush with beaten egg.
Place enamel shelf in lower position and baking sheet on wire shelf. Cook
on CONVECTION 210 °C for 12-15 mins or until cooked and golden brown.
ingredients
SERVES 10
225
g
(8 oz) self-raising fl our
pinch salt
5 ml (1 tsp) baking powder
50
g
(2 oz) butter
25
g
(1 oz) caster sugar
50
g
(2 oz) sultanas
75 ml (5 tbsp) milk
beaten egg to glaze
Dish: bowl, baking sheet
32 x 23 cm (12” x 9”) greased
and enamel shelf greased
Oven accessory: enamel
shelf in lower shelf position
and wire shelf in upper shelf
position
Desserts / Cakes
F0003BH21BP_04_130820.indd 137F0003BH21BP_04_130820.indd 137 2013-8-20 9:21:562013-8-20 9:21:56
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