Honesty Is The Best Policy - the policy I strongly believe in when I share my recipes. I don’t lie and I don't cheat about my recipes. I also don't copy other people's recipes and claim credit for that. All the recipes posted on my blog have been tested and tried. I am quite an expert in my own ways (Opps!!! sorry if you feel I am bragging) in Asian Fusion savory recipes. I can also prepare basic Western dishes like soups. But I have phobia over baking.
To be honest, I don't have the skills for baking. Of course I can start somewhere but again time is a major factor. Squeezing baking in between being a career woman and home maker is very difficult. My other half travels at least half a month because of his work. Therefore, I have to manage everything at home by myself.
I took up blogging as a hobby. The recipes shared are those I prepare for my family and not specially to impress anyone. I do get request from my followers and friends for specified recipes. If I can, I do accommodate their request if it’s within my expertise, that being in the category of Asian Fusion savory dishes. If not, I let them know that I don't know how to.
I had a request from my niece who wanted me to share a brownie recipe. She is in secondary school and for her home science exam, she opted to make brownies. I surfed the net and found numerous brownies recipes on Nigella's. I took one of her recipes, aligned it as per my preference especially on the amount of sugar needed.
To be honest, you don't need great baking skills to bake these brownies.
To be honest, I used the store bought chopped almond pieces.
To be honest, if someone like me can bake brownies, so can YOU
To be honest, thank you to Nigella Lawson for sharing her brownie recipe.
To be honest, the brownies were lovely in taste with an almond crunch and flavor.
10 tbsp butter
3/4 cup sugar
1 cup all purpose flour
1 tsp baking soda
1 1/2 tsp vanilla essence
1/2 cup crushed almond pieces
Over low heat, melt butter and sugar.
Let it cool down a bit.
While this is done, sift flour, cocoa and baking soda.
Mix into the butter and sugar mixture bit by bit.
Make sure there are no lumps.
Break in eggs and stir into the mixture.
Lastly add vanilla and fold in almond pieces.
Pour mixture into a greased baking pan.
Bake on preheated oven at 170C for 25 mins or until it’s done.
(Note: It’s normal to have slight cracks on top after baking)