This brownie does not need ice cream, it can proudly be eaten on its own. I really like this one. I cooked it in a fan forced oven (as that is what I have until I can afford another really good and expensive one-any company out there feeling like donating one-especially those self cleaning ones, I'd be happy to accept it).
Anyway back to the brownie, I baked it at 180C in a fan forced oven and what you get is a crisp border on the brownie which I personally love, and the middle of the brownie is soft and chocolatey and just delicious. So in one bake you get two types of brownie. For me I loved it.
I thought it would be really sweet, there is a bit of sugar in this, even makes me cringe a little, but it wasn't too sweet, at all. It is one of those things I can make with ingredients I have in the house, most of the time, and it was quick to put together.
It is a really good brownie.
Makes 24 pieces
40g plain flour
60g cocoa powder
125g chopped pecans or walnuts (optional)
250g dark chocolate, chopped into small pieces
250g unsalted butter, melted
2 teaspoons vanilla essence
4 eggs, lightly beaten
Preheat the oven to 180C.
Grease and line with baking paper a 20cm x 30cm cake tin, leaving the paper hanging over on the two long sides.
In a large mixing bowl add the flour, cocoa and sugar. Use a whisk to mix it together. Add the nuts (if using) and the chocolate, mix well.
Pour in the melted butter, mix a little, then add the vanilla and eggs. Mix well to combine.
Pour into your baking tin, smooth the surface and bake for 50 minutes (the mixture will still be a bit soft on the inside).
Allow to cool in the tin for 30 minutes, then place the brownies (still in the tin) in the refrigerator for 2 hours before lifting it out, and cutting into pieces.
Pin it: www.pinterest.com/pin/399413060677129633/