Who doesn't salivate at the word chocolate brownie, that gooey warm chocolate on the inside and chewy on the outside, perfect warm with ice cream as dessert on a cold evening ( oranytime for that matter) don't let me stop you from indulging, our brownies do not survive in the tins for very long!
I love baking brownies, they are easy and require no fuss, a perfect delight, cold, for a picnic or equally moreish warmed and served with cream or ice cream. Definately a one pot wonder. There are so many versions out there, this is divine!
This makes 12-16 depending on the tray you use and the size you cut them
2 Cups muscovado sugar (light brown)
1/2 Cup Dark good quality cocoa
2 Tsp Vanilla essence
1 Cup dark chocolate chopped up
1 Cup Plain flour (sifted)
1 Cup dessicated coconut
1 Tsp Baking powder
1/2 cup raspberries (when in season) optional
1. Pre heat the oven to 180 c
2. Melt the butter in a large saucepan and add the cocoa, stir over a low heat for 1-2 min. Remove from the heat and add the sugar ( you can use ordinary white sugar).
3. Add the eggs one at a time, making sure you beat well between each egg, add the vanilla, coconut and chopped chocolate and then the flour and baking powder. Stir the mixture until it is smooth and luscious and everything is well mixed.
4. Pour into a lined shallow baking tin, I used a square one 23 x23 x 5 cm, it doesn't matter, you will cut them to your desired pieces. When in season I scatter raspberries in just before baking, and gently push them in justbelow the surface.
5. Bake for 25-30 min, the brownie will look set butwith a wobble when you take it out, and the skewer comes out chocolaty, this is good. Transfer to a rack to cool and then cut in the desired pieces, dust with icing sugar and you can serve these warm or cold. Yum!
Enjoy!Till next time