Baking a Chocolate Brownie

Its time to get baking with everyone’s favourite Speech and language therapy bakers 👩‍🍳👨‍🍳 Today we have a deviously delicious Chocolate Brownie 🤤🤤😁

Chocolate Brownie
Ingredients:
250g quality dark chocolate (70%)
250g unsalted butter
4 large free-range eggs
250g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Method:
Preheat the oven to 180C/350F/gas 4.
Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Crack eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
Spoon the mixture into the lined tin and spread it out evenly. Bake for 25-30mins or until crisp on the outside but slightly wobbly.
Leave to cool in the tin for 15mins before slicing and serving warm- delicious with cream and strawberries

Level 7: Regular easy to chew

Bake as above.
Cut off any hard or crispy bits off the edges of the brownie.

Level 6: Soft and Bite sized
Bake as above.
Cut off any hard or crispy bits off the edges of the cake.
Cut the brownie and strawberries (if using) into small bite sized pieces (8mm x 8mm for a child and 1.5 cm x 1.5 cm for a adults)
Ensure brownie is moist. Add extra cream if necessary.

Level 5: Minced and moist
Bake as above.
Cut off any hard or crispy bits off the edges of the cake.
Cut or mash the Brownie and strawberries until they are very small particle sizes (each particle size is 4mm for an adult and 2mm for a child)
Add more cream if needed ensure it is moist.
Note: each spoonful should be moist, but the cream should not be dripping from each spoonful.

Level 4: Pureed
Bake as above and blend the ingredients to a puree. Use a sieve as required to remove lumps.
You can also blend the strawberries and mix with the whipped cream to have strawberries and cream.

Alternatively: For the puree- you can try a soaking solution. A soaking solution is a liquid which is made up and poured over the cake to alter the consistency without puréeing. The soaking solution is specific to the type of thickener you use, so please contact your speech and language therapist for more information regarding this.

Cream: Make sure the liquid is thickened to the correct consistency. You can do this by adding thickener as stated on the box or whipping it to a stiffer consistency to match your recommended liquid consistency.

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