Chocolate brownies

A simple recipe from Bill Granger that will fill your home with the wonderful aroma of molten chocolate. You should always have all the ingredients already in your pantry. Which actually means you could (or should) always make brownies. Crispy on the top and soft and almost gooey in the centre, this basic recipe is also very adaptable (check out Rufus’ food and spirit guide to make them alcoholic).

Ingredients makes 16 squares

  1. 2 1/2 cups Caster sugar – I actually use half a cup less because I like them less sweet (and to make them healthier??)
  2. 2/3 cup Cocoa powder (no sugar just pure cocoa powder)
  3. 1/2 cup plain flour
  4. 1 tsp baking powder
  5. 4 eggs, beaten
  6. 200g butter, melted
  7. Generous pinch of salt if you’re using unsalted butter, small pinch if using salted butter. I am a firm believer that everything sweet tastes better with salt.
  8. 2 teaspoons vanilla extract
  9. 200g dark chocolate buttons
Method
  1. Preheat oven to 160C (315F)
  2. Stir the sugar, cocoa powder, flour, salt and baking powder together in a bowl
  3. Add the eggs, melted butter and vanilla extract and mix until combined
  4. Mix in the chocolate buttons
  5. Pour into a lined 22cm square tin and bake for 80 – 90 minutes. Stick a skewer or a raw stick of pasta in to the middle and if it comes out clean, it’s ready.
  6. While the block is still warm, cut into 16 pieces
  7. Dust with cocoa powder and serve with a scoop of vanilla ice-cream
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

10 responses to “Chocolate brownies

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