close
Advertisement
Shop Now
Magazine
 

Brownies

Few can resist these dark, moist, fudgy, chocolatey treats. Pull a batch out of the oven and watch them quickly vanish.

Brownies

Ingredients

  • 250 g unsalted butter, chopped
  • 200 g dark chocolate, roughly chopped
  • 2/3 cup (100 g) dark chocolate chunks
    or dark chocolate chips
  • 1 3/4 cups (325 g) soft brown sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (185 g) plain flour, sifted
  • 2/3 cup (100 g) dark chocolate chunks
    or dark chocolate chips
  • sifted icing sugar, for dusting (optional)

Preparation

  1. Preheat the oven to 170°C.
  2. Line a 28 x 18 cm baking tin with baking paper.
  3. Gently melt the butter and chopped chocolate in a saucepan over low heat. Whisk in the sugar until combined; set aside for 5 minutes.
  4. Whisk in eggs and vanilla, then stir the flour through. Stir in chocolate chunks or chips. Pour mixture into the tin. Bake for 35 minutes, or until the top is firm and looks dry and the cake is coming away from the sides of the tin – it should still be very moist inside when tested with a skewer.
  5. Remove from oven. Cool completely in the tin. Cut into 12 pieces and store in an airtight container for up to 4 days. Serve dusted with icing sugar if desired.

Makes 12
Preparation: 20 minutes
Cooking: 40 minutes



More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement