If you like your brownies like one big slab of moist chocolate filled with chocolate chips and macadamias then look no further. Bookmark this page, hand across my heart I tell you this is the best recipe ever.
If you like your brownies a bit lighter and cake-like, then go google cake recipes this is no place for you and your namby pamby brownie ideas.
Thank you to my cousin Michelle, and her co-worker Katherine who penned the recipe.
Just check out the ingredients you’ll need (I doubled the recipe, so your quantities won’t be quite so much).
Place sugar and flour in a bowl, and add your beaten eggs.
Melt your butter and dark chocolate on a super low heat.
That’s real chocolate right there.
Now add that to your bowl too. Stir well.
Fold through the milk choc chips, white choc chips and optional macadamia.
The spoon-cam says it all really.
Put it in a greased tray. Bake it. Eat it. Eat some more. Stop. You will start feeling sick.
This is going to be my last post for a little while as I’m due to get on an aeroplane any day now as I am moving back to Melbourne. I have a few minor things to sort out, job, house, car, life. You know, those little pesky things.
Very excitedly, I have a couple of boxes of kitchen goods waiting for me in a storage unit. Oh the joy of it! More than one mixing bowl! Electric beaters! Different plates! I’ll be back…
1 cup plain flour
3/4 cup caster sugar
2 eggs, beaten
125g butter chopped
200g dark chocolate
150g white chocolate chopped
100g milk chocolate chopped
Optional: 100 grams of chopped macadamia nuts
- Preheat oven to 180 C. Line a 25cm square tin with baking paper. Tip: If you spray the tin with olive oil before the paper it makes it easier to line.
- Place flour, sugar and beaten eggs in a bowl, stir well.
- Melt dark chocolate and butter. WAIT! It’s very easy to burn chocolate while melting it. A lot of recipes tell you to use a water bath. A lot of effort. I don’t bother. As long as you keep it on a super low temperature on the stove and stir it as you go, you should be right. With that in mind, place your chopped butter and dark chocolate in a saucepan on the stove on a very low heat. Stir Stir Stir. The butter will start to melt. The melted butter will start to melt the dark chocolate. Take the saucepan off the heat before all the chocolate is melted and let the heat of the melted butter and chocolate finish it off. Better safe than sorry, you can always return to the heat.
- Pour the dark chocolate and butter mixture into your bowl with the flour-egg mix and stir well.
- Fold through your milk chocolate chips, white chocolate chips and optional macadamias. Eat some batter. Nom Nom.
- Pour in to your prepared tin and bake for 30-35 minutes. This was my first time making brownies and I was a bit concerned about when I’d know they were done. I looked up what Jamie Oliver said on the matter which helped me hugely “You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.” Thanks Jamie! When you jiggle your brownie tray the middle should move a little.
- Eat for breakfast, lunch and dinner. Or serve with ice cream for dessert. Makes 15 pieces.
Healthy? There is nothing healthy about this. 300 terrible-but-totally-worth-it calories a slice if you cut them into 15 pieces.
Gluten free: Brownies are easily adapted to a gluten free flour mix. Just switch out the flour for your favourite substitute.
Storage: They keep well in an airtight container. Padlock and key are handy too.