This is my New Year’s gift to you all. Yes, I know we’re all supposed to be cutting down on naughty food and eating more healthy at this time of year… but honestly January is just too miserable and cold for all that. So this year I’m rebelling and making these amazingly fudgy chocolate brownies. After all, who doesn’t need some delicious, comfort food during the cold Winter months? Am I right? Being healthy and virtuous can wait until Spring as far as I’m concerned.
So let’s get back to these brownies! I’ve been searching for the chocolate brownie holy grail recipe for years now but each one I tried never really worked out. They were either too spongy/ cakey or too wet and didn’t hold together well. The only good chocolate brownie recipe I had up my sleeve was this guten-free version using ground almonds (instead of flour) but I wanted to find a recipe that didn’t include nuts, so that I could offer them to my kids’ friends who have nut allergies. Anyway, after lots of testing, I’ve finally found THE ONE!! The one recipe that works time and time again, and produces the best chocolate brownies ever, they’re chocolaty, fudgy and literally melt in your mouth.
Fancy a try? Here’s what you’ll need to make around 20 brownies…
450g Caster Sugar
250g Butter (melted in the microwave for 1 minute)
1 tps Vanilla Extract
75g Cocoa Powder
Pre-heat the oven to 180oC/ 350oF
Cream the eggs and sugar together until they are light and fluffy.
Mix in the melted butter.
Carefully fold in the vanilla extract, flour and cocoa powder.
Pour the brownie mix into a lined brownies tray (30cm x 25cm)
Place in the oven for 30 minutes.
Take out of the oven and leave to cool before cutting into squares.