Makes 18 – 24
In celebration of World Chocolate Day this week, I thought I would share this classic chocolate brownie recipe. Since I usually serve these for children, I make mine without nuts, but of course these can be added if you like. They are something between a cookie and a cake with a soft, gooey centre, so there’s no need to ice them. These brownies are so versatile – you can serve them at parties, or warmed up alongside some ice-cream for dessert, or send them along to school for a birthday ring celebration. Or make them for the weekend, just because!
Here’s what goes in:
- 250g butter
- 1 cup of chopped dark and milk chocolate, mixed
- 2 cups of castor sugar
- 1 and a half cups of cake flour
- A quarter cup of cocoa powder
- 5 eggs
- 1 teaspoon baking powder
- 1 teaspoon of vanilla essence
How to do it:
Pre-heat your oven to 180°C and grease and line a baking tin of approximately 20 x 30 cm. In a heavy-based saucepan, melt the butter. Then gradually stir in roughly broken bits of the chocolate and add the castor sugar. Once it is all melted together, set aside to cool.
Beat the eggs and vanilla essence until thick and pale yellow in colour, then add the flour, cocoa, baking powder, and mix these together. Combine this mixture with the chocolate and pour into the baking tin.
Bake at 165°C for 45 minutes, at which time they should be ready. This is one occasion that a skewer should probably not come out clean – sticky, oozy chocolate is desired in this case. Once the brownies have completely cooled, you can cut them into squares. To serve, lightly dust with icing sugar for a gorgeous finish.