This chocolate brownie is awesome for so many reasons – it’s quick, easy and really delicious! It mixes in one bowl, cooks in another and you’re done.
We’ve made this brownie for numerous school fundraisers and pot luck dinners and have handed the recipe around to experienced and inexperienced bakers alike and everyone reports success!
There are a couple of tricks to making this brownie. The first is in the type of cocoa you use. The recipe calls for 1 1/4 cups of cocoa and the darker and more chocolatey it is the better. Here in New Zealand we like to use Pams brand cocoa – it’s reasonably priced and a rich dark brown, rather than a watery insipid-looking brown that some cocoa brands seem to be! It’s a house brand cocoa but is brilliant and really good value. The other key is the cooking time. Don’t overcook this brownie (or indeed any brownie!). It should be wobbly in the center when it comes out of the oven, not raw but just beginning to set on the edges. An overcooked brownie will be crumbly and dry and an undercooked brownie will be, well, raw! The cooking time is the trickiest thing about any brownie, so pay attention to your oven! We find it helps to line the baking dish because the slightly under cooked mix might stick, especially if cutting before completely cool.
The original recipe calls for chocolate baking bits to be added to the mix. You can use whatever chocolate you like – we’ve used milk, dark, white (or a combination), or a chopped up bar of your favourite chocolate – all with equal success.
So there you have it – enough reasons to go ahead and make this brownie as soon as possible!
Awesome Chocolate Brownie
250 grams butter, melted
1 1/4 cups cocoa
5 large eggs, lightly beaten
2 teaspoons vanilla essence
2 cups sugar
3/4 cup flour
1 1/2 teaspoons baking powder
150 grams chocolate of your choice (chopped up if you’re not using chocolate bits)
Preheat oven to 160 degrees. Line your pan (approximately 31 x 21 centimetres) with baking paper.
In a large bowl mix together the melted butter, cocoa, beaten eggs, vanilla and sugar. Add the flour and baking powder and mix until everything is combined. Gently stir in the chocolate and pour into the prepared pan. Bake for approximately 25 minutes – cooking times will vary depending on your oven so check regularly! The brownie should be set on the outside but still a bit wobbly in the very middle.
Allow to cool in the pan completely before lifting out and cutting. Store in an airtight container .