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!
I like to add coconut to my brownies. It makes them more moist. But I can eat nothing this year. Candida makes it impossible. 3 rounds of treatment going through the fourth. Still present and no sign of abating. There will be no extra calories on me this year. ;(
Delicious, I made it for my kids this afternoon, and the best thing was I had all of the ingredients in the cupboard/fridge so I didn’t even need to leave the house. I added pecans which were very tasty. Rosie loved it, Jim did too but he had too may pieces so is now feeling a bit sick 🙂
This recipe will be added to my ‘Anna’s favourite recipes’ book.
Jim sounds like someone in my household (also male LOL). Hooray for well stocked pantries! 😀
Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Jane
Thanks for the share, Jane. That recipe looks heavenly too. 😀 ♥♥♥
What are the dimensions of a “slice tin”? I only know the term “slice” from my travels in the Antipodes, it’s a pity that we don’t the concept here! (Although I guess Australia–where I presume you are from the platypus reference I saw elsewhere–is not actually the antipodes of Seattle…I need a globe!) 🙂
Hi Emmy, I sure am from Australia. Possum Creek to be precise. Down Under we deem a slice tin to be 28cm x 18cm. It has a low lip a few centimetres high. In my travels I have often baked these brownies with whatever kitchen equipment I had to hand, including an empty biscuit tin, and an enamel bowl! Use your best guess. It’s pretty foolproof. 🙂
mmmmmmmmmm!!!!Deliciosos!!!!
They are! Thanks for dropping by my blog 🙂
Oh my! I love brownies and these look delish… I am 8 weeks sugar free, but these beauties look so tempting… Mmmmmmm
I’ll post a raw cacao bliss ball recipe one of these days, Jessie. Just as divine and no added sugar…
What a noble challenge, Lorna! If you’re unsure brownie lover, maybe go with all chocolate. Mind you. aren’t you a bit dotty on walnuts? Excellent combo. 🙂
I’ve never been much of a fan of brownies but I feel I really should like them so I think I will make some using your recipe and see if I can convert myself!