Peugeot 308 repair or replace
- Thread starter En Cavale
- Start date
I'm not sharing the brownie recipe...too much serious competition
OK, I'm a retired cook, so here goes:
Aussiefrogs Brownies
US recipe converted to civilized measures. (Metric.)
Set oven to 180 degrees C.
Grease a 20cm square cake pan, line the base with baking paper.
3/4 cup plain flour (Gluten free plain flour works too.)
1/2 tsp baking powder
3/4 cup chopped walnuts
100g butter, chopped into cubes.( maybe 1.5 cm cubes?)
1 cup caster sugar
2 eggs, well beaten
1/2 tsp real vanilla essence
1/4 cup cocoa
50g of decent dark chocolate, chopped small. (choc chip size and smaller,but use proper chocolate, not choc chips.)
If you like really chewy fudgy dense brownies, you can delete the baking powder.
Mix flour, baking powder, cocoa together, sift into a bowl. Put aside.
If the butter is cold, soften it in the micro but just soften it, don't melt it. You will be whipping it next, it needs some strength to whip up well. Over-melt even a little and it won't whip.
Mix the softened butter in a second bowl on LOW setting till it is like an even "yoghurty" consistency. Mixing on too fast setting will throw butter all over your kitchen. If your mixer doesn't go slow enough, mash it with a fork.
Add the sugar and vanilla essence.
Mix on highest speed till it becomes noticeably increased in volume and much paler in colour - cream colour not butter yellow. Aerating the butter like this gives a lovely texture to the brownie. If the butter is too warm, it won't whip. Chill it in the fridge and try again, or just get on with the recipe and never mind whipping the butter. Your choice.
Stir in the flour/cocoa mixture and the walnuts. Don't over mix, just combine till even colour and no lumps that aren't walnuts. I use a plastic scraper spatula.
Tip the mix into the cake pan and level it out.
Bake in 180 degrees oven for about 30 minutes, check at 25.
When baked the brownie will probably be pulling away (shrunk away) from the sides of the pan a mm or two. You can check with a bamboo skewer (satay stick) if the mix in the centre is cooked or still sticky - skewer should come out reasonably clean, not covered in wet batter. Gooey brownies might still be a bit sticky - some people prefer them like that.
Remove from the oven, allow to cool on a tray at least 10 to 15 minutes before turning out onto a rack to cool completely.
While still warm they will be fragile.
While the brownie is cooling, take a clean piece of A4 paper, draw a simple logo of your favourite French car brand in the middle, about 10 cm square size logo. (Citroen chevrons, Peugeot lion, Renault diamond or Simca swallow.)
Cut out the logo, keep the logo shape and discard the outer waste paper.
Place the paper logo piece or pieces in the centre of the cooled brownie. Maybe anchor it/them with a toothpick or two to hold flat.
Put some PURE icing sugar in a sifter or fine wire strainer and dust the icing sugar heavily over the brownie. (Don't use soft icing mixture, it is the work of the Devil.) It needs to be solid white, not a meagre dusting. Leave it to settle a few minutes, then carefully remove the paper cutout to reveal your chosen chocolatey logo.
Take a photo and post back here please.
Aussiefrogs Brownies
US recipe converted to civilized measures. (Metric.)
Set oven to 180 degrees C.
Grease a 20cm square cake pan, line the base with baking paper.
3/4 cup plain flour (Gluten free plain flour works too.)
1/2 tsp baking powder
3/4 cup chopped walnuts
100g butter, chopped into cubes.( maybe 1.5 cm cubes?)
1 cup caster sugar
2 eggs, well beaten
1/2 tsp real vanilla essence
1/4 cup cocoa
50g of decent dark chocolate, chopped small. (choc chip size and smaller,but use proper chocolate, not choc chips.)
If you like really chewy fudgy dense brownies, you can delete the baking powder.
Mix flour, baking powder, cocoa together, sift into a bowl. Put aside.
If the butter is cold, soften it in the micro but just soften it, don't melt it. You will be whipping it next, it needs some strength to whip up well. Over-melt even a little and it won't whip.
Mix the softened butter in a second bowl on LOW setting till it is like an even "yoghurty" consistency. Mixing on too fast setting will throw butter all over your kitchen. If your mixer doesn't go slow enough, mash it with a fork.
Add the sugar and vanilla essence.
Mix on highest speed till it becomes noticeably increased in volume and much paler in colour - cream colour not butter yellow. Aerating the butter like this gives a lovely texture to the brownie. If the butter is too warm, it won't whip. Chill it in the fridge and try again, or just get on with the recipe and never mind whipping the butter. Your choice.
Stir in the flour/cocoa mixture and the walnuts. Don't over mix, just combine till even colour and no lumps that aren't walnuts. I use a plastic scraper spatula.
Tip the mix into the cake pan and level it out.
Bake in 180 degrees oven for about 30 minutes, check at 25.
When baked the brownie will probably be pulling away (shrunk away) from the sides of the pan a mm or two. You can check with a bamboo skewer (satay stick) if the mix in the centre is cooked or still sticky - skewer should come out reasonably clean, not covered in wet batter. Gooey brownies might still be a bit sticky - some people prefer them like that.
Remove from the oven, allow to cool on a tray at least 10 to 15 minutes before turning out onto a rack to cool completely.
While still warm they will be fragile.
While the brownie is cooling, take a clean piece of A4 paper, draw a simple logo of your favourite French car brand in the middle, about 10 cm square size logo. (Citroen chevrons, Peugeot lion, Renault diamond or Simca swallow.)
Cut out the logo, keep the logo shape and discard the outer waste paper.
Place the paper logo piece or pieces in the centre of the cooled brownie. Maybe anchor it/them with a toothpick or two to hold flat.
Put some PURE icing sugar in a sifter or fine wire strainer and dust the icing sugar heavily over the brownie. (Don't use soft icing mixture, it is the work of the Devil.) It needs to be solid white, not a meagre dusting. Leave it to settle a few minutes, then carefully remove the paper cutout to reveal your chosen chocolatey logo.
Take a photo and post back here please.
Well worth it if the car is a keeper. What could you have purchased with the money? And your 308 is a known quantity.
how did they taste?