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Do
you see the dense, fudgy base? The crackled top? The oozing chocolate
on the side? This, my friends, is brownie heaven. Perhaps even more
important than that, these are the brownies that convinced my
now-husband that dating me would be a very good idea. After a few
months of 'unofficial' nonsense, the smell of these coming out of the
oven convinced my lovely man to take the plunge into
girlfriend-boyfriend territory. That was almost four years ago. Dating,
an engagement, a wedding and now, almost an anniversary later.
I tell you, these brownies have magical powers.
I tell you, these brownies have magical powers.
Ingredients:
125g butter
200g chocolate
2 eggs
pinch of salt
1 cup brown sugar
1 tsp vanilla extract
1/2 cup flour
200g chocolate, chopped into chunks
1/2 cup chopped walnuts or pecans (optional)
Method:
Preheat your oven to 180 degrees C. Butter and flour a non-stick, square 20cm baking tin. Place 200g of the chocolate and the butter in a bowl and microwave for 15 seconds at a time until mostly melted. Stir to melt completely. Allow to cool slightly on a counter top.
Place the eggs, sugar, vanilla and salt in a bowl and beat until pale and thick - either with an electric mixer or with a whisk and some elbow grease. Add the melted chocolate / butter mix, the flour and stir in the chocolate chunks and nuts, if using.
Pour into your baking tin and bake for 20-25 minutes or until the edges of the tin are set, but the middle is still quite squidgy. Allow to rest in the tin for 10 minutes. Remove from tin and enjoy warm with ice cream, or allow to cool in the fridge if you like them extra chewy and fudgy.
125g butter
200g chocolate
2 eggs
pinch of salt
1 cup brown sugar
1 tsp vanilla extract
1/2 cup flour
200g chocolate, chopped into chunks
1/2 cup chopped walnuts or pecans (optional)
Method:
Preheat your oven to 180 degrees C. Butter and flour a non-stick, square 20cm baking tin. Place 200g of the chocolate and the butter in a bowl and microwave for 15 seconds at a time until mostly melted. Stir to melt completely. Allow to cool slightly on a counter top.
Place the eggs, sugar, vanilla and salt in a bowl and beat until pale and thick - either with an electric mixer or with a whisk and some elbow grease. Add the melted chocolate / butter mix, the flour and stir in the chocolate chunks and nuts, if using.
Pour into your baking tin and bake for 20-25 minutes or until the edges of the tin are set, but the middle is still quite squidgy. Allow to rest in the tin for 10 minutes. Remove from tin and enjoy warm with ice cream, or allow to cool in the fridge if you like them extra chewy and fudgy.
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