Chocolate Brownies

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Before the dawn of the age of the cup cake brownies were the indulgence of choice. They were at every food festival and served at every dinner party. I admit that I have developed quite an addiction to cup cakes but there is always a soft spot in my heart for a decadent chocolate brownie. Brownie connoisseurs will tell you that the best brownies are slightly crisp on the outside but fudgy on the inside. To achieve this perfect texture it is important not to overcook brownies. Take them out of the oven while they are still slightly uncooked in the centre and glossy on top.
 
This recipe is perfect if you are after brownies with a minimum of effort and mess. The brownies can be cooked using one saucepan and a slice tray. The secret to the gooey texture is the use of cocoa powder in this recipe rather than actual chocolate. Make sure you buy the best quality cocoa powder you can afford as you will be able to taste the difference.
 

Ingredients
1 cup unsalted butter
1 cup cocoa
2 cups caster sugar
4 eggs
1 cup plain flour
1 cup chopped walnuts
1 tsp vanilla essence
Pinch of salt

 

 
1. Preheat oven to 180C.

 

2. Melt butter gently. Remove from the heat and stir in cocoa and then sugar.

 

3. Break eggs into mixture one at a time, then add flour, walnuts, vanilla and salt and stir to combine.

 

4. Pour into a greased slice tin.

 

5. Bake for 20-25 minutes or until cooked but still soft in the centre.
 
6. Leave in the tin to cool completely before cutting into slices.

 

 
This recipe is adapted from a recipe for “Stan’s Famous Brownies” featured in Epicure several years ago. I have made it many times since and it is always a winner.
 
If you liked this you might be interested in reading my recipe for chocolate spiked raspberry brownies or read about the best commercially produced brownies I have tasted at the Real Food Festival.

11 comments

  1. GC, Chocolate Brownies – love them – like you say, the ideal is crisp on the outside – soft and fudgy’ish on the inside. Nice looking brownies, and very nice photo as well – kind of gives me vertigo looking at it, is that stack of brownies crazily high or is it just me?

  2. I’ve been looking for a perfect brownie recipe everywhere! This sounds good because I hate chopping up chocolate, but what size pan is your slice tin? 4 eggs seems like a lot for my 8×8 pan.

  3. i’m craving brownies now. yours looks divine. would it be so wrong to eat them for tonight’s dinner? 🙂

  4. Yum, I love brownies and I don’t care if they’re not as popular as cupcakes.

    Great photo too.

  5. thanks for that… they look delish. Cant wait to try out the recipe

  6. Interesting idea to use cocoa instead of chocolate, also how can one resist when you only need to use one pan! I like my brownies nutty so always use several kinds, hazelnuts work particularly well.

  7. Dan – it is only three brownies so not too high!

    Dawn – my pan is 7 x 10 so I think it would be perfect for 8 x 8 as well

    Kiss my spatula – I must admit a few hot out of the oven brownies made their way into my dinner so no I do not think it would be bad at all…

    Ginger – Thanks

    Foodietoes – they were delicious

    Boo – I agree this recipe makes it almost TOO easy. Hazelnuts sound good – this recipe could probably benefit from a few more nuts actually.

    A girl has to eat – why thankyou

  8. I haven’t got a sweet tooth…however, I am partial to a chocolate brownie, I have to make some this weekend, as a thank you pressie to a choco holic, so I’m going to make this with the walnuts..thanks CG :0)

  9. I just copied down this brownie recipe. It looks fabulous! And, yes, they must be fudgy on the inside.

  10. Great recipe – so easy!
    I brought a slab to work, and now the midwives are taking turns to make it each week, and scoring each other (‘Masterchef’ style!).
    Thanks – you’re making many midwives and obstetricians very happy!

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