The Londoner

Red, White & Blueberry

July 4, 2011 |

You may not even be aware that today is independence day in America. Across the pond, the 4th of July is celebrated with fireworks, champagne and honking great bbqs in everyone's back yards. Here, it passes us by without so much as a cheer. As far as I'm concerned, a party is a party. What better excuse to make a fuss, crack open the champagne and whip up something delicious? So here we go, team America, U.S. of Awesome… Star Spangled Brownies. (Known for the rest of the year as Red Velvet Brownies.)

You will need- The brownies: 3 tbsp unsweetened cocoa powder 2 tbsp red food colouring (this is one small bottle) 2 tsp pure vanilla extract, 1/2 cup unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs, 1 1/4 cups all-purpose flour a pinch of salt I'm measuring this recipe in cups, rather than grams or ounces. If you're unsure, you can buy a standard measuring cup from any kitchen store, and it's a great little tool to have in the cupboard. The white chocolate buttercream: 1/2 cup unsalted butter, at room temperature 2 1/2 cups icing sugar 1 tsp vanilla extract 150g bar good-quality white chocolate 1 pack of blueberries 1-2 tbsp double cream Right let's get started! Preheat your oven to 180°C/350°F and line a baking tray with grease proof paper. Add the cocoa powder, food colouring and 1tsp of vanilla extract together in a small bowl and work into a rich, dark paste.

Cream together the butter & sugar, until light and fluffy.

Add the eggs, 1 by one mixing briskly after each addition.

Throw in your final splash of vanilla and mix until smooth. 

Now you need to add your red paste. Combine until you have a beautiful, even, blood red mixture. 

Slowly add your flour and salt, until your left with a smooth batter. 

Pour into your lined baking tray. 

Cook, on the middle shelf for 20-25mins. 

To test if they're cooked, plunge a knife into the very middle, if it comes up clean, you're good to go. 

Leave your brownies to cool in the pan, place them by the window if you really can't wait. 

While they're cooling, you can make your topping. 

Break up your chocolate and melt it. Mine took 60seconds in an 800W microwave, but you may want to use a bain-marie

In another bowl, cream together the butter and sugar until soft and fluffy. Beat in your vanilla extract. 

Now add your melted chocolate and keep going until it's all one beautiful mixture. 

Finally, drop in your double cream and stir like there's no tomorrow!

Leave it on the side to relax, until your brownies are cool to the touch. 

When you return and give it a stir, it should look like mine, bellow. 

Turn out your brownies and admire your handy work. You should have a beautiful, red slab of heaven sitting on your sideboard. If you do, give yourself a pat on the back. If you don't... don't worry about it, think of the icing like polyfiller, really delicious polyfiller.

Schmear your red slab with your icing and cut into manageable helpings.  

Pile your blueberries on top and serve! 

Happy 4th of July everyone! .

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