This brownie recipe is so good that my neighbour’s son prefers to be paid by the tin full rather than take cash when he works in my garden! As the picture suggests it is moist, dense and fudgey. It’s a pleasure to make, using only a large saucepan and a cup. You can have it in the oven in ten minutes, and half an hour later it’s done. I always make a double batch in a baking tray (approx 22cm x 32 cm) because it doesn’t seem to last long around here. The recipe below is for a standard batch.
*Be warned – they are highly addictive!
Ingredients: 125g unsalted butter (one stick or 4 ounces), chopped into chunks (you can use salted but I prefer the sweetness of unsalted butter for this recipe), 200 grams dark chocolate broken into chunks (7 ounces chocolate or 1 cup), 3/4 cup soft brown sugar, 1 teaspoon vanilla, 1 cup plain flour (all purpose flour), 3 eggs, 1 cup of nuts or chocolate chunks or a combination to suit yourself.
Note – Good nuts to use include walnuts, pecans or macadamias. Chocolate chunks should be largish – if you use small chocolate drops they will melt and you won’t have any evidence of them in your finished brownie. Milk, dark or white chocolate are all fine – use whatever takes your fancy. I also use fresh berries from time to time for a pleasing variation.
Method: Use baking paper to line a slice tin (28cm x 18cm or 8 inches by 12 inches) Add the butter, sugar and chocolate to a large saucepan. Melt ingredients over low heat, stirring until all combined. Turn off the heat. It should be warm but not hot. If you can’t stick your finger comfortably into the mixture let it cool a little. Add the vanilla.
Dump in the cup of flour, and then break the eggs into the cup, beat lightly and add to the saucepan too. Mix well to combine. Add the chocolate chunks or nuts and mix through, then pour batter into tray.
Bake at 180 degrees celcius or 160 degrees celcius in a fan forced oven (moderate or 355F – drop a little lower if fan forced) for 30 minutes. Mixture should no longer be wobbly but a pick inserted in the middle of the cake should come out with traces of mixture still clinging to it. If you like your brownies fudgey take them out now. If you like them firmer and more cake-like cook for 40 minutes. (You may need to play around with this timing depending on the speed of your oven. They all differ a little.)
Cool in tin. To serve dust with icing sugar and cut into squares. They are excellent warm, served with cream or ice-cream. A perfect accompaniment to coffee. They also travel well and make great gifts. Enjoy!