BROWNIES: made with cocoa

There must be thousands of Brownie recipes, each claiming to be the best. “Best” when describing food is subjective, our likes and needs as various as there are brownie recipes!

My “best” Brownies are moist, a little chewy, not too sweet, Brownies with a satisfying crunch from the addition of chopped nuts. I like my chocolate dark and bitter so Brownies made with cocoa suit my palate. It’s important to me too that the slab cuts cleanly without crumbling or sticking to the knife, that I can pop a piece in my mouth without dropping crumbs, needing to lick my fingers or wiping my hands.

This is my “best” Brownies made with cocoa.

125g butter

1 cup castor sugar

½ cup Dutch process cocoa powder

¾ cup SR flour

2 eggs beaten

1 teaspoon vanilla essence or rum

½ cup chopped walnuts

Preheat the oven to 180C. Grease and line a 30cm square, shallow baking tin.

Melt the butter and sugar over a low heat, then cook until thick and bubbly. Remove from the heat, add the sifted cocoa and beat well. Allow to cool a little then beat in the eggs, then the sifted flour, vanilla and walnuts. Turn into the baking tin. Bake for 20 minutes.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

View all posts by ladyredspecs →

One comment on “BROWNIES: made with cocoa”

1. PriConnects

   June 13, 2012

   

   looks delish!!

   LikeLike

   Reply

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