from one generation to the next
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.
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.