This is a recipe I use a lot and as Sarah has requested on my About page, I’ve gotten around to posting it 🙂
This is one recipe where I have no idea where it originated. I received it from someone at uni, who got it from someone at uni… and I don’t know where they got it from.
I’ve doubled the recipe, because there really is no point in only making just one batch (16 brownies) of these (as you can freeze left-overs and take them to work or school). They are great! And even though there are other more decadent recipes for chocolate brownies, which include rich chocolate pieces and toasted nuts, these are easy and pretty cheap too!
Makes: 32 brownies
1 cup cocoa
2 cups caster sugar
1 teaspoon vanilla essence or imitation vanilla
1 cup self-raising flour
1 heaped cup dark choc bits, plus a few tablespoons extra
Preheat oven to 180°C (160°C for a fan forced oven). Grease and line two 20cm square cake tin.
Put butter into saucepan and melt over low/medium heat. Add cocoa and whisk until well blended and smooth. (Add extra choc bits at this stage). Remove from heat and cool slightly.
Using an electric mixer, beat eggs and caster sugar in a mixing bowl until light and fluffy.
Beat in butter and cocoa mixture and vanilla essence. Sift flour over the top and fold in gently. Then fold in dark choc bits.
Pour into prepared cake tin and bake for 40-45 mins or until firm to touch at the centre. Take care not to over bake the brownies as they dry out. (If you accidentally undercook them, just say they were meant to be fudgey brownies 🙂 .
Leftover brownies can be frozen and thawed at room temperature.Print This Post