Brownies

I baked a remarkably well set of brownies today for the Freshers’ Welcome. This is a tried and tested (several times) recipe and almost always works out well. I seem to always bake for more than the required time though – up to 45 mins. This gives me hard, crunchy sides and a moist centre. I’ll have to experiment more for the perfect texture.

Brownies

Quick and Fudgey Brownies

4 oz. Unsweetened Baking Choc, broken

3/4 cup butter

2 cups sugar (I find this a tad too much, unless you like very sweet stuff)

3 eggs

1.5 tsp vanilla extract

1 cup all-purpose flour

1 cup nuts (optional)

Heat oven to 180 degrees. Grease 13x9x2 inch baking pan. Place chocolate and butter in large microwave-sclae bowl. Microwave at HIGH for 1.5-2 mins or until chocolate is melted and mixture is smooth when stirred (I tend to stop it at 15-30 sec intervals to stir it. Lesson learnt after several cases of burnt chocolate) Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, stir until well blended. Spread into prepared pan. Bake for 30 – 35min or until wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

Makes about 24 brownies.

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