Don't be fooled...
You all think I'm going healthy, don't you? All these strawberry recipes. Floating around in the sunshine. Waffling on about summer coming soon.
Well, I am here to remind you that I am still the same old choc-lovin' girl I've always been. And this morning's freezing temperature and chilly rain has reminded me... of warm chocolate brownies!
These are an absolute cinch to make. And keep well. And can be served cold, warm, hot, however you may like. I like mine straight from the oven, with a sprinklin' of vanilla dusting sugar and a scoop of icecream. Oh boy. But they are just as great in a pretty box, with some pink tissue paper and a curl or two of ribbon. I think they may well be the best -received gift I have ever given my partner-in-champagne, when I swapped her a box of these for a glass or three of Moet during a brunch picnic recently. Even trade, I'd say.
Well, I am here to remind you that I am still the same old choc-lovin' girl I've always been. And this morning's freezing temperature and chilly rain has reminded me... of warm chocolate brownies!
These are an absolute cinch to make. And keep well. And can be served cold, warm, hot, however you may like. I like mine straight from the oven, with a sprinklin' of vanilla dusting sugar and a scoop of icecream. Oh boy. But they are just as great in a pretty box, with some pink tissue paper and a curl or two of ribbon. I think they may well be the best -received gift I have ever given my partner-in-champagne, when I swapped her a box of these for a glass or three of Moet during a brunch picnic recently. Even trade, I'd say.
Ingredients
- 200g unsalted butter, chopped
- 200g milk or dark chocolate, broken into pieces (I like to use about 100g of each for a decadent, but not bitter taste)
- 1 cup brown sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free plain flour
- 2 tablespoons cocoa powder
Method
- Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
- Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
- Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
- Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out and cut into squares. Store in airtight container.
Posted by Katy Potaty CUPCAKE LADY at Monday, August 31, 2009 12:24 PM 
Categories: Baking/Recipes
Tags: recipes polaroids baking
Categories: Baking/Recipes
Tags: recipes polaroids baking
Great post!
Reply to this
Quite inspiring,
This is a great recipe and i cant wait until mine come out of the oven!
Keep up the good work
Reply to this