Thoughtful bakers, sorry for the long time between posts. I have still been baking, but I have been baking the treats already on my website – the old faithful, never fail classics. However there’s a classic family recipe of mine that I realized was not on this website. It was the first recipe that I learned to make as a kid, and have been making it ever since. It is simple, but never fails to be absolutely delicious.
The chocolate brownie has many forms. Some are thick and gooey, some are full of nuts and other treats, and all are great in their own way. This recipe is a fudgey, chewy brownie. It is quite thin (depending on size of pan), and can be altered to suit all tastes. An excellent addition to this recipe is pieces of cherry ripe added at the final step. It really is a great base for any thoughtful addition (add whatever your recipients favourite taste is).
This version is a slightly more traditional, adult version of the brownie. I have paired the classic chocolate with chopped strawberries lightly soaked in Pedro Ximinez sherry. This was for my mum’s birthday, and I knew she’d like something simple and elegant like this. We served it with a nice vanilla ice cream – a lovely way to end a meal.
The main tip with this one is the cooking time. You want them to be fudgey and chewy, and not like hard chocolate biscuits. Don’t leave for much longer than 25 minutes unless they look very under-cooked. A skewer will come out clean when ready, but when pressed in the middle will be soft. The edges will be starting to wrinkle and harden. They will harden more overall as they cool.
Experiment to your heart’s content – these brownies will love anything you add, and so will you. Enjoy!
- 200g butter
- ½ cup cocoa
- 2 cups brown sugar
- 1 teaspoon vanilla essence
- 1 cup plain flour
- 2 eggs
- Additional ingredients (optional)
- 50g butter
- ½ cup icing sugar
- ¼ cup cocoa
- 2 tablespoons hot water
- 1 tablespoon Cointreau (optional)
- Turn oven to 180degC (160degC fan forced).
- Grease a 30x20cm slice tin.
- Put butter and cocoa in a medium saucepan, and melt gently on the stove over a low heat. Don't let it boil.
- Add the sugar and vanilla essence, and stir it in well so that the sugar dissolves.
- Take it off the heat, and stir in the flour.
- Add one egg at a time, beating after each addition. Don't let them cook in the mixture before they are stirred in!
- Add in any other ingredients you'd like (approx ½ cup walnuts, or 2 chopped Cherry Ripes)
- Pour into tin, spread evenly.
- Bake for approx 20-25 minutes, depending on oven. When they're done, they start to wrinkle a little around the outside, but still feel soft in the middle. Let them cool in tin before icing.
- For icing, melt butter in the microwave for approx 20-30 seconds.
- Add cocoa and icing sugar, and stir.
- Add Cointreau if using, for light orange flavour.
- Add a little hot water until smooth, but not too runny.
- Spread icing over brownies and cut into desired sized pieces.