Tuesday, 26 August 2014

Chocolate brownies

Good Lord but this one's easy. Straight from the pages of Donna Hay's Modern Classics 2 (page18 for those of you who own it). Guaranteed to satisfy any chocolate hit you need. You can whip this beauty up in minutes to take to Saturday morning sport, afternoon tea with the girls, or wrap it in clear cellophane and some gorgeous ribbon for a present. They'll love you for it! 

Makes 16 slices


200g dark chocolate, chopped
250g butter, chopped
1¾ cups (310g) brown sugar
4 eggs
⅓ cup (35g) cocoa powder, sifted
1¼ cups (185g) plain (all-purpose) flour, sifted
¼ teaspoon baking powder


Preheat oven to 160°C (325ºF). Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.

Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour into a 20cm-square slice tin lined with non-stick baking paper.

Bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool slightly in the tin before slicing.

Serve warm or cold, with or without double cream and strawberries.