The other brownie I have posted on my site has a brownie/cake feel to it, delicious yes, but not quite what I thought a real brownie should be. So off I went searching for another recipe, and I found this one.
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.
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.
Recipe
Recipe adapted from 'The Essential Baking Cookbook'
Makes 24 pieces
40g plain flour
60g cocoa powder
500g sugar
125g chopped pecans or walnuts (optional)
250g dark chocolate, chopped into small pieces
250g unsalted butter, melted
2 teaspoons vanilla extract
4 eggs, lightly beaten
Preheat the oven to 200C/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.
Makes 24 pieces
40g plain flour
60g cocoa powder
500g sugar
125g chopped pecans or walnuts (optional)
250g dark chocolate, chopped into small pieces
250g unsalted butter, melted
2 teaspoons vanilla extract
4 eggs, lightly beaten
Preheat the oven to 200C/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.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/chocolate-brownies-2.html
Pin it: https://au.pinterest.com/pin/399413060694786676/
Pin it: https://au.pinterest.com/pin/399413060694786676/
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