I have to say this up front. If you are looking for cakey Brownies this recipe is not for you.
I'll never understand the cakey brownie. If I wanted cakey I'd make a cake. Or maybe cupcakes. Brownies are for when you want sticky, chewy, bittersweet rich yumminess. When you want that top that cracks as they cool, and the edges with the almost overcooked burnt sugary goodness. When you want that barely set, melt in the mouth deliciousness.
I've been making these brownies for many many years, and they never disappoint.
- 125g butter
- 45g cocoa powder (and for goodness sake get the good stuff!)
- 2 eggs
- 250g caster sugar
- 60g SR flour
Preheat your oven to 180 C.
First up, melt the butter over a low heat in a small saucepan. Once it's melted I use a pastry brush to spread some of the melted butter on my slice tray (which is silicone, but I find the heavy duty sugary things can still stick). Mix in the cocoa and set it aside to cool.
At this stage you can add anything else you like in your Brownies. Walnuts are good, as are frozen raspberries (especially if your kids don't like them because then you get to eat it all yourself!).
The top will continue to crack and the whole thing will shrink as it cools. This is a good thing. Trust me. Let it cool for 5-10 mins before attempting to turn it out of your pan. Eat the crunchy bits that stick to the pan. They are the best!
I'm sharing this recipe over at Help! Mum who is gathering an awesome collection of morning tea ideas. Pop over and be inspired!!