WHO DOESN’T HAVE a weakness for brownies? Try this recipe for these delightful (calorie-loaded) treats over the Christmas break.
INGREDIENTS
10 tablespoons butter, cut into ½-inch slices
1 1/2 cups sugar
1 cup cocoa powder
1/4 teaspoon salt
¼ teaspoon baking powder
3 cold large eggs
2 teaspoons vanilla extract
1 cup flour
½ cup of dark chocolate, roughly chopped
METHOD
- Preheat the oven to 170 degrees celsius. Line an 8-inch square baking pan with two pieces of greased parchment paper, making sure the paper covers the base fully and goes up over the edges.
- Melt the butter in a large saucepan over medium heat.
- Remove the pan from heat and stir in the sugar. Then add the cocoa powder, salt and baking powder. Stir until the ingredients are mixed well. Let the mixture cool for 5 minutes.
- Add the eggs, beating them vigorously. When the mixture is thickened and smooth add the vanilla extract and the flour. Stir until you no longer see the flour. Then beat like you’ve never beaten before.
- Add in the chopped chocolate.
- Spread the batter in the lined pan batter. Bake in the oven for about 25 minutes. Cool the brownies in the pan on a baking rack.
- Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into squares.
Now, that wasn’t so hard? Wrap them in tin foil and bring them with you to work, to a race, up a mountain to savour at the top? They should be fairly robust if cooked properly so won’t get all ‘bitty’.
