Not a yeasty but a definite mention as Hubby made them.
They are yummy, scrummy, yum, yum….
This is an old recipe of mine, and it basically guarantee’s you primo brownies and you can play with the recipe a bit as well if you want.
Not too many photos as even though I am not photographer, Hubby is worse!
Like people want 16 shots of the brownies next to the manky white bread!!
or 20 shots of it cooked!!
We need to see what is happening, the chocolate, the stirring etc!!
We shall forgive him as the brownies are VERY good:)
But his photo doesn’t exactly make your mouth water or do the gorgeousness justice!!
Just as well I took a photo before they were all scoffed.
What do you need? A good photographer!!
2 cups castor sugar.
100g melted butter.
1 cup flour.
1 tbsp vanilla essence
1 cup chopped up chocolate or chocolate drops ( I usually use a combo of milk and white)
3/4 cup cocoa( nice rich cocoa)
1 tsp baking powder.
Pre heat oven to 160 Celsius.
Grease and line a baking tin of about 25cm x 18cm (a roasting dish is good).
Mix melted butter and cocoa together, mix well making sure no lumps:)
Add in eggs and vanilla.
Add in sugar and mix well.
Add in dry ingredients and then chocolate chips/drops/pieces.
Pour batter into tin and place in oven.
Bake for 35-40 minutes or until cooked and springs back lightly when touched.
Remove from oven and allow to cool.
Remove from tin and cut into squares .
Lovely to eat when warm as the chocolate is all melty!!
P.S: Be careful not to over cook these as you don’t want a cake texture, you want a brownie texture which is almost like a slightly undercooked cake 🙂
Very fine line BUT just as scrummy with a dollop of ice cream if a tad dry!! 🙂