I was looking for a new brownie recipe when I remembered I had seen one in my local Fresh Living magazine. I sifted through the pile and came across Issue 71 where they publish the “Best Ever Brownie recipe”.
I tried it out and think I might have left it in the oven for a tad bit longer than I should have which made them slightly less fudgy than I wanted but otherwise they were delicious.
I reduced the amount of sugar the recipe called for (350g, I used 200g) and replaced a slab of dark chocolate with 100g of semi-sweet chocolate chips. The reduced sugar made them less sweet so if you like sweet brownies, keep the sugar at the stipulated 350g.
Makes: 16 Squares
- 350g castor sugar
- 4 extra large eggs
- 150g butter (melted)
- 1 tsp vanilla essence
- 1 cup (150g) flour
- Pinch salt
- 1 cup (100g) cocoa powder
- 2 slabs (200g) dark chocolate (roughly chopped)
- 100g pecan nuts (chopped)
- Preheat oven to 170ºC and line a 25 x 25 cm brownie tin with baking paper
- Beat sugar and eggs until pale
- Add the melted butter and vanilla essence
- Sift the dry ingredients and combine with the egg mixture
- Fold in the chocolate and nuts
- Pour the mixture into the brownie tin and bake for 30 to 40 minutes until slightly set
- Remove from oven and cool before cutting into squares
Source: Fresh Living magazine Issue 71