I’ve made a few chocolate brownies in my time but this recipe has definitely been the winner! It’s simple to make, can be frozen for later, and tastes delicious (especially warmed for 20 seconds with raspberries and ice-cream).
1 ½ cups of caster sugar
85g good quality cocoa powder
½ cup flour
1 tsp baking powder
200g unsalted butter, melted
2 tsp vanilla extract
200g dark chocolate chips
Icing sugar for dusting
1) Prepare the oven to 180 degrees, grease and line a 22cm rectangle tin (or square tin) with baking paper.
2) In a bowl, stir together flour, cocoa, sugar and baking powder.
3) Mix in melted butter, vanilla and eggs one at a time until combined. Fold in the chocolate chips.
5) Pour the mixture into the tin and bake for 35-40 minutes. Leave to cool slightly in the tin, then turn out onto a wire rack. Cut into squares to serve.
I make mine gluten-free by substituting the flour with gluten-free flour
Mix the butter completely into the dry ingredients then add eggs one at a time and stir between each one
The original recipe calls for good quality dark chocolate chopped up (which is amazing) but to save time I use Cadbury Dark Chocolate Chips.
You can remove it from the oven a little before it’s completely done if you want a more gooey brownie.
It’s perfect to make ahead of time - just freeze whole and chop when you’re ready to serve.
Perfect served warm with fresh raspberries and cream or ice-cream
Original recipe from “Bill’s Basics’ by Bill Granger (2010, Harper Collins), pg 42.
ABOUT THE AUTHOR
Sarah Bell is iSEE CHURCH's resident country gal! Her heart for cooking and generous spirit is balanced with astute business acumen and a passion for the church. If you ever rub shoulders with this one, you are guaranteed to walk away - heart (and stomach) full!