Sunday, 14 September 2014


This is go-to brownie recipe. I picked it out originally as the amounts of butter & sugar are slightly less horrendous than other brownie recipes. If you cook these for the recommended time they'll come out squishy, but cook a bit longer and the result will be cakier. These can also be made in small cake format - bake them as you would fairy cakes and check for done-ness earlier. I often use chunks of chocolate or dried fruit (cranberries especially) instead of nuts. I also go heavy on the cocoa as it really does help the flavour. I've had good results using dark chocolate, milk chocolate, and a mixture of both.


Adapted from a recipe from Coconut & Lime

Prep time: 20 min
Cook time: 30 min
Total time: 50 min

Butter: 4oz/112g
Dark chocolate: 8oz/225g
Cocoa powder: 1oz/30g
Plain flour: 3/4 cup/90g
Nuts: 3oz/85g
Salt: 1/4 tsp
Baking powder: 1/2 tsp
Golden caster sugar: 3/4 cup/170g
Eggs: 2
Vanilla essence: 1 tsp

1. Pre-heat oven to 180c / 350F / Gas Mark 4
2. Grease or line (with greaseproof paper) a 9"/22.5cm square tin or equivalent
3. Melt butter, chocolate, & cocoa together (don't microwave the cocoa if using a microwave)
4. Mix flour, nuts, salt, & baking powder together
5. In a large bowl, beat the eggs, sugar, and vanilla together until frothy
6. Add the chocolate mixture to the eggs, stirring as you go
7. Gradually add the dry ingredients and mix until well combined
8. Splodge into the prepared tin and bake for 25-30 minutes. The top should form a crispy shell and a knife inserted should come out clean.

Please excuse the giant heading  - I've attempted to use standard recipe markup so that Google, Pinterest etc will recognise this as a recipe.

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