Panasonic NN-CF778S Chocolate Brownies, Fairy Cakes, Desserts & Baking, Ingredients, Makes

Desserts & Baking

Chocolate Brownies

Ingredients

250g (9oz) plain chocolate

250g (9oz) unsalted butter

175g (6oz) plain flour 5ml (1tsp) baking powder 300g (11oz) caster sugar

4 large eggs, lightly beaten 1tsp vanilla essence

75g (3oz) pecans, broken into pieces

75g (3oz) milk chocolate, cut into large chunks

75g (3oz) white chocolate, cut into large chunks

Dish: bowl, 30x20x3.5cm (12"x 8" x 1½") tin lined with lightly

buttered greaseproof paper

Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position

Put the plain chocolate and butter in a large bowl. Place on base and melt on HIGH MICROWAVE for 3-4 mins. Leave to cool slightly. Sieve the flour and baking powder into a bowl and set aside. Stir the sugar into the chocolate. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place on anti-spark ring on wire shelf and cook on CONVECTION 180°C + SIMMER MICROWAVE for 20 mins. The middle should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Fairy Cakes

￿24

Ingredients

175g (6oz) butter

175g (6oz) caster sugar

3 eggs, beaten

175g (6oz) self raising flour 5ml (1tsp) vanilla essence

Makes 24

Dish: 2 x 12 hole bun tins 32cm x 24cm (12½" x 9½") + 24 paper cake cases

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Preheat oven on CONVECTION 180°C with shelves in position. Cream together butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the flour. Fill the paper cases two thirds full with mixture. Cook on CONVECTION 180°C for 15 mins, turning the enamel shelf and wire shelf around half way. Cook until golden and firm to touch.

Variation: Queen Cakes

Add 75g (3oz) sultanas in with the flour and cook as above.

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