Is it ok to post two back-to-back brownie recipes?
This one is special, because it was the first brownie I ever ate and fell in love with and became a family favourite in no time. The recipe came from a close friend of the family. She’s a terrific baker and this post is a tribute to her. Hope you’re reading 🙂
The other reason this post is special is because my sister baked the brownies, my husband shot them and I only did the eating and the writing. Always good to take a break!
These are no-fuss, no double boiler required, chewy and chocolatey brownies, just as they should be. Try them chilled, they’re amazing 🙂
We ran into a couple of roadblocks while making these. It was a hot evening and despite my sister’s valiant efforts, the batter melted a bit. The next morning, it was cloudy so we couldn’t get too many photos. Even so, they just tasted so darn good, I had to share!
These would taste awesome with a scoop of vanilla ice cream, hot chocolate sauce, crumbled into a milkshake or you know, just at 2 am?
My sister’s idea of how to make these brownies was ‘mix everything in an orderly fashion’ because she has practically memorised it. I shall try and elaborate 🙂
What you’ll need:
225 gms butter
250 gms castor sugar
1 and 1/2 tsp vanilla essence
100 gms flour
75 gms cocoa
1/2 tsp baking powder
1/2 tsp salt (omit if using salted butter)
100 gms walnuts (optional)
What to do:
1. Sift the flour, cocoa, baking soda and salt, if using, and set aside. Grease a baking tray and preheat the oven to 180 C.
2. Melt the butter in a microwave safe bowl and stir in the sugar, eggs and vanilla and beat well.
3. Fold in the flour mixture and then the walnuts, if using.
4. Pour the batter into the prepared dish and bake for 40 minutes or until a toothpick inserted comes out with no wet batter.
5. Allow the brownies to cool and then cut. Enjoy the awesomeness 🙂