I’m so sorry for not posting anything in the last two weeks, it’s been rather busy. However, I’m happy to say that I’m back and hope to be able to upload several recipes to the blog over the next few months.
I’ve loved brownies for as long as I can remember. It was a go-to baked good whenever I was with friends, or when I wanted to take something bite-sized on a junk, or to a party. I’ve made plain chocolate brownies, peppermint brownies, brownies with nuts, cheesecake brownies, brownie-based cheesecake. I’ve tried a lot of brownie recipes. But they all start off with a basic brownie base. You can’t experiment until you have the basic recipe down pat.
The reason I don’t have photos of the process is that I wasn’t sure if I was going to post this recipe. However, given the feedback that I’ve received over the past weekend, I figured I’d give the people what they want.
I baked the brownies this weekend for a special fundraiser, raising money for a memorial fund that helps projects through the Christina Noble Children’s Foundation. My best friend and her family organise the event, in honour of her mum, and host the fundraiser on Mother’s Day. It’s a wonderful way to celebrate an incredible woman, who had a very close connection to CNCF.
The brownies were a success with everyone at the event, which is always really rewarding. Whenever I make things for other people to eat, all I want is for them to enjoy it. Nobody wants people to hate their food, or eat something that they don’t enjoy. It’s heartwarming when someone compliments you on something you’ve made, even if that is a bit selfish.
Anyway, enough of my ramblings… on with the brownies, I hear you cry!
200 g good quality dark chocolate
175 g unsalted butter
275 g caster sugar
130 g plain flour
- Preheat oven to 170°C, or 150°C if using a fan-assisted oven.
- Put chocolate and butter in a heatproof bowl, and place over a pan of simmering water. Sit occasionally to allow heat to transfer, until chocolate and butter are completely melted.
- Remove the bowl from the heat, and beat in the sugar until well incorporated.
- Mix in the flour and then the eggs. Continue mixing until thick and smooth.
- Pour the brownie mixture into a prepared 28cm x 18cm baking tray and bake for 30 minutes. The tops should be slightly crispy, while the middle remains soft and fudgy.
Brownies always taste better with ice cream, in case you weren’t aware.
All photos are courtesy of my friend Angela.
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