Also this Brownie is just fine on its own, sure you can add White Chocolate or walnuts or your favourite chocolate bar – but its perfect as is! A light dusting of icing sugar and your friends will be impressed.
There are many variations of this online and for this one I amended the Chocolate Brownie I already have slightly and its perfect! Of course it is full of sugar and a healthy dose of butter so if you are anti either of those ingredients either amend the recipe or look elsewhere! 🙂
I expected to need to cook this for much longer than I did – after 25 minutes mine was cooked – so I would suggest you test it at 25 minutes and keep an eye on it at five minute intervals. You want the inside to be moist but the mixture to not stick a skewer inserted in the middle. The top will be cooked and it will feel firm at your touch, but the inside retains an almost undercooked look – but it is the perfect outcome!
All this being said I am still a huge fan of the other brownie recipe I have on here – so do check out both – in fact make both and have a competition as to which one you love more!
- 170 grams Butter
- 1¾ Cups Sugar
- 1½ teaspoons Vanilla
- ¼ teaspoon Salt
- 3 Eggs
- 1 Cup Cocoa Powder
- ⅓ Cup Flour
- Preheat Oven to 175C (350F)
- Line with baking paper or generously Spray with Cooking Spray a 20 or 25cm square cake or slice tin
- In a large saucepan melt butter completely on a medium temperature
- Remove from the heat and whisk or beat into the butter the sugar, vanilla and salt until creamy, approx. 1 minute - good arm work out if you use a whisk!
- Add the eggs one and a time - whisking well in between until completely combined
- Add the cocoa and flour and stir until just combined.
- Pour into the prepared Pan
- Bake for 25 minutes then test - may take up to 40 minutes(the deeper the brownie mix the longer it will take to cook)
- The cake is cooked when moist crumbs stick to a skewer or it comes out moist but clean and it feels firm to the touch.
- Remove from the oven and allow to cool in the tin
- Once cooled carefully upturn it onto a rack or slice it from the tin - slice into squares, dust with icing sugar and serve!
- Store in an airtight container for up to 4 days.
The all in one pot cooking method is the same as my divine Lemon Coconut Slice – too good to miss so try that one out too! Less dishes, lots of gorgeous fudgy goodness and easy!
I hope you enjoy this lovely recipe and I love to hear your comments and feedback so let me know below what you think!
Please do follow me on Facebook and register your email in the Subscribe panel to receive my new recipes as I post them!
Thank you for stopping by and Happy Baking!