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Monday
Apr122010

Chocolate Brownies

The less butter the chewier, more biscuity the brownie is - however the more butter the more dense, rich, and dessert-style is the brownie. Must use good quality cocoa if you are looking to make this as a dessert. The chocolate bits and nuts are a must - they transform it to a more luscious chocolate goodie.

"Too easy and very yummy!!!"-  Ashley Steven.

 
Pictured: Bars of chocolate brownie

200g butter*
1 cup baking cocoa, recommend Dutch cocoa**
4 eggs
1 ¾ cups caster sugar
2 tsp vanilla essence
¾ cup plain flour
1 tsp baking powder
Optional - 175g chocolate bits and/or 120g hazelnuts

* For a richer, denser brownie add extra 50g butter.
** Dutching or Alkalising Cocoa - “Dutching” or alkalising cocoa is a process developed in Holland. The benefit of buying and using this cocoa is that it has a deeper chocolate flavour than other cocoa, and can dissolve in liquids more readily. An alkali is added during the process, which neutralises the astringent quality of the cocoa and giving it a darker colour and richer, smoother, more rounded flavour. The majority of Dutch-process cocoa comes from Holland. Belgium and the US are producers as well.

Preheat oven 160°C.
Line base of a 27cm x 18cm, or a 22cm sq tin with baking paper.
Melt butter and stir in cocoa, allow to cool slightly to not cook the eggs.
Stir in eggs whisking quickly til smooth.
Sift sugar, flour and baking powder and add to mixture, stir until thoroughly mixed.
Add vanilla essence.
Stir through optional nuts or chocolate bits.
Pour mixture into tin.
Bake approximately 40 - 50 minutes until just firm when pressed in the centre, and depending on how crunchy and chewy you like your brownies with crisp edges etc.
Leave in tin 20 minutes then turn out onto wire rack to cool.
Once cool, cut into bars.
Or keep warm and slice larger servings with ice cream for a dessert.
Dust with icing sugar to decorate.

Makes 20 bars or 8 large serves