I know my blog was down the other day, sorry about that, so I thought what better way to make everything better again than with brownies? I've posted three previous brownie recipes on the blog (see here), but there's always room for another recipe, right? Watch out for the upcoming raspberry brownies which I first made a few months ago but forgot to photograph, those were probably the best ever. But back to the point - these brownies.
These are chocolatey, dense, smooth, very simple to make, and also very American (not surprising seeing as I adapted the recipe from an American website...). My mum is more of a fan of English-style brownies, but my dad and I love these ones. Their texture is just that bit more 'omg chocolate' rather than 'ooh chocolate cake brownie' sort of thing. If that makes any sense at all...
Recipe, adapted from Averie Cooks (makes about 12 brownies, more if you like smaller brownies):
- 140g butter
- 250g caster sugar
- 100g cocoa powder
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla
- 65g plain flour
- Preheat the oven to 160oC. Grease and line an 8"x8" pan.
- Melt the butter, sugar, cocoa powder and salt in large bowl over a pan of simmering water (the mix will look a little weird, and when it's melted it will be very grainy).
- When all is melted and mixed together, take it off the heat and beat in the eggs and vanilla, until shiny and thick.
- Beat in the flour until all is well incorporated.
- Pour into prepared tin and bake for 25-30 minutes.