The Stress Baker: Christening my oven

I just finished off the last of my brownies that I made earlier in the week and they were so yummy I thought I would harp back to the roots of this blog and talk about my baking!

After searching around for my baking equpiment (most bought from Walmart) and resiting buying a Kitchen Aid (only $300, this temptation is going to be hard to resist) I stumbled across, what I am now calling, Craft Mecca! Michael's is a craft superstore that literally sells anything you can think of craft related. Its incredible and puts Hobbycraft to shame. I held back on my purchasing as was not sure about how good my oven would be and if I would be able to find the correct ingredients, as I like to hone my skills in the dairy and gluten free baking while I am here. Luckily Central Market came to the rescue when it came to the ingredients and the oven is amazing, even has a light in there. Such luxuries I do not have back in the UK, the door to our oven doesn't even stay open!

I assembled the ingredients and start to make my go-to easy bake dark chocolate brownies.

Ingredients and equipment out on my counter

Dark Chocolate Brownies (recipe adapted from BBC good food)

Ingredients

375g Dark Chocolate

375g Soya based spread

6 large eggs

500g soft brown sugar

225g Plain gluten free flour

Method

Pre heat your oven (180C) and grease a brownie tray (not sure of the size of my tray as do not have a ruler in my flat!). Melt the chocolate and butter together. Can use either a bowl over water or the microwave. I used just a saucepan on a low heat on the hob. Leave to cool a little.

Mmmmm melted chocolate

In a large bowl, using an electric whisk, whisk together the sugar and eggs until pale in colour and a few air bubbles form. Add the cooled chocolate and whisk some more. Then fold in the flour, if you can sieve before adding the flour but as long as there isn't any lumps you should be fine. Pour into the pan and then pop into the oven for about 35-40 minutes.