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Really easy Chocolate Brownies

Really easy Chocolate Brownies

Published on 6 May 2020 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10-12

If there is a person in the world that says they do not like Chocolate Brownies, then they lie about other things too!  This is a really easy recipe that gives you delicious, moist, choc brownies that you can serve as a great desert (with some fresh raspberries and whipped cream), or indulge in front of the tv with a brownie and a great big scoop of vanilla ice cream, or just have them on the kitchen counter as a walk-past-pop-in-the-mouth hit of deliciousness!

I do not make this recipe often, but when I do we basically just eat them all up in one sitting…GULP!

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Ingredients

  • 250g melted Butter - I like to use salted butter as it adds a nice salty taste with the chocolate
  • 1 1/3 cups of Castor sugar (we like them not so sweet, so if you want sweeter, add another cup of sugar)
  • 90g good quality Cocoa powder
  • 1 cup Cake Flour, sifted
  • 1/2 tsp baking powder
  • 5 large Eggs
  • 100g (basically 1 bar) 70% Chocolate (good quality), broken into chips
  • 1 cup chopped pecan nuts or walnuts or hazelnuts (or leave them if you do not like nuts)

Instructions

  1. Turn on your over to 165°C.
  2. Mix the melted butter, sugar and cocoa powder well with a whisk.
  3. Whilst whisking, add the eggs to the butter mix, one at a time, making sure it is all well whisked.
  4. Add the flour and baking powder and mix well to make sure you do not have any lumps.
  5. Fold in the chocolate chips and nuts and turn into a baking tray that is large enough to hold all the batter. You want the batter to be about 2cm thick.
  6. When the oven is at 165°C put the baking tray on the centre rack in the oven and bake for 40 minutes. You want the brownies to be firm on the outside, but still slightly moist on the inside. When you have reached the 35 minute mark take a kebab skewer and push it into the brownies. When you pull it out there should be some of the batter still sticking to the skewer, but not a lot. If it is still very wet, let it bake for another 5 minutes and check again.
  7. When they are perfect, take them out and let them cool for 30 minutes. Remember they will still continue to cook slightly as they cool, so you can take them out when the skewer comes out quite wet (but not too much). You could serve them hot as a hot desert...but we like them cooled down. Cut them into the size squares you like to serve - I like them about 2cmx2cm - just a good bite!

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