Chocolate Brownies

 Chocolate Brownies

Chocolate Brownies

Now I fully appreciate there are as many recipes out there for Chocolate Brownies as there are people who love them....  I have braved the criticism of those who have a favourite recipe, and included this one – it is an oldie but a goody.  It is an easy recipe that produces fluffy sticky brownies with a slightly crispy outside, which I prefer, though it may not be strictly traditional.

Chocolate Brownies8 tablespoons of caster sugar

8 tablespoons of self raising flour

200 grams good dark or milk chocolate

8 tablespoons butter

1 tablespoon maple syrup or golden syrup

4 eggs

150 grams chopped, toasted, walnuts

1 tablespoon rum or liqueur (such as a walnut liqueur)

¼ teaspoon salt

Pre-heat oven to 165°C

In a small saucepan, melt the butter, add the chocolate and turn off the heat.  Combine together well and set aside.

In a large mixing bowl whisk the eggs together with the sugar and syrup until it is very light and fluffy.  Fold through the chocolate and butter mixture until well combined and richly glossy. 

Fold through the flour with the salt, whisk mixture together until it is very smooth and glossy.  Stir through the rum and the walnuts.

Line a high sided baking tray with baking paper.  Bake brownies in a slow, gentle oven for about 45 minutes, or until the top just starts to go crispy and the middle is still just a smidgen wobbly.   Dust the top of the brownies with a tiny coating of very good cocoa or just a few additional toasted walnuts.

If you are able to wait.... let the brownies cool before cutting them into generous bars.

If you want to be truly adventurous – I also occasionally make Butterscotch Brownies, white chocolate brownies.  For these I substitute the dark chocolate for white and the walnuts for almonds.  The mix is slightly sweeter, so I omit the syrup.