The Famous "Pennylane Brownies"

Did I ever mention that I will write you about this "pain healing" cake? Well, like it or not I will post it anyway.

This kind of brownies has been my family favorite since first time I've tried to make one. The process is very easy although there some tricky thing in baking process. When I found that all family member like to taste and finish the brownies until last bite, I become more confident to try another recipe. Especially cake recipe which I always thought very difficult.

Now that I know everything is simple, I never stop to learn every single step about baking. For me baking is not just a hobby. It's more like a great solution when I'm in trouble. It is a self entertaining. Make me calm and cool. But I more likely to bake with love, or when I'm in a very good mood...

Here is the recipe I have modified to fit the family taste.

Pennylane Brownies

Original recipe by: Riana Ambarsari
Modified by: Anom W. Handoko

Ingredients:

4 eggs

330 gr sugar

210 gr all purpose flour

1/2 tsp salt

1 tsp vanilla powder

60 gr cocoa powder

225 ml vegetable oil

120 gr almond slice

85 gr choco chip

Directions:

1. Line two baking tins 30x10x4 cm with baking paper.

2. Preheat oven to 180 degrees C.

3. In a separate bowl, mix together flour and cocoa powder shifted, salt and vanilla powder.

4. In a large bowl, mix eggs until slightly thickened, stir in sugar and keep mixing it until fluffy.

5. Add in the flour mixture and fold it until incorporated. Add in the vegetable oil little by little until well combine and then add in 3/4 of almond slice and choco chip. Fold it well.

6. Pour the dough into baking tins, spread evenly. Sprinkle it with remaining almond slice. Bake about 35 minutes or until a toothpick inserted in the center of brownies comes out clean.

7. Let it cool completely before turn it on the wire rack. Cut brownies with a sharp knife to have a clean slice.