Alternative Chocolate Brownies 31.03.2009

There is a already a brownies recipe here at nomify, but this one is for a smaller quantity of brownie. For when one wished to indulge in a restrained fashion. Its originally from the Golden Circle Family Cookbook.


150g butter (chopped) 125g dark chocolate (chopped) 3 eggs, lightly beaten 1 ½ cups caster sugar 1 teaspoon vanilla essence 1 cup plain flour ¼ cup cocoa powder icing sugar, to dust


Preheat the over to 180 degrees. Grease a 20cm square baking tin and line it with baking paper, leaving overhang on the sides to help lift the brownies out.

Place chocolate and butter together in a bowl and melt over a pot of hot water.* Stirring occasionally until smooth. Allow to cool slightly.

In a separate bowl, whisk together eggs, sugar and vanilla. Then add melted chocolate mixture and stir together gently. Sift flour and cocoa powder together into the mix and stir until just combined. Don’t over beat it.

Pour into baking tin and bake for about 40 minutes or until just set. Test the centre with a cake skewer to make sure.

Leave to cool in the tin, remove and slice with a bread knife. Dust with icing sugar and serve. The brownies can be stored in an airtight container, but will go dry after a couple of days.

Alternative options: You could add nuts or something healthy like that, or if serving them hot as a dessert you can break up the rest of the chocolate block and dot cake mix before baking, the chocolate pieces will then ooze out of the brownies when you serve then. Nom.

*I never actually do this. Who can be bothered with a double boiler? But just melting it in a pot is tempting fate so you should only risk it if you are feeling particularly adventurous or are a supreme master chef. (Or you can do it in the microwave if you have one of those new fandagled thingamys).

File under dessert

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Ciannon hates restaurants that have desserts listed on a separate menu that is only revealed at the end of the night. How is one to adequately prepare?

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