Posted on by TYPICAL MIND

A chocolate brownie (commonly referred to as simply brownie) is a square, baked, chocolate dessert. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with vanilla rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.

Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common lunchbox treats and also popular in restaurants and coffeehouses.

COOK TIME

40-50 mins

What you need:

175g/6oz Odlums Cream Plain Flour

225g/8oz Butter or Margarine (room temperature)

125g/4oz Chocolate (good quality, at least 60% cocoa)

325g/12oz Shamrock Golden Caster Sugar

2 teaspoons Goodall's Vanilla Essence

4 Eggs (beaten)

80g Shamrock Chopped Walnuts

Pinch of Salt

½ teaspoon Baking Powder

How to:

Preheat oven to 160°C/320°F/Gas 3. Lightly grease an oblong brownie tin. 25cm/10" x 15cm/6". Small roasting tin would also do.

Melt the butter/margarine and chocolate together over low heat.

Remove from heat, add the sugar and mix well.

Add vanilla essence, eggs, and chopped walnuts.

Sieve the flour, salt and baking powder together and gently stir into chocolate mixture.

Pour into the prepared tin and bake for about 40-50 minutes until crusty on top.

Remove from oven and allow to cool, cut into brownies.

tips and tricks:

Do not overbeat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.

Please try not to over bake them. I liked mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack.

I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work differently.

A chocolate brownie (commonly referred to as simply brownie) is a square, baked, chocolate dessert. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with vanilla rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.

Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common lunchbox treats and also popular in restaurants and coffeehouses.

COOK TIME

40-50 mins

What you need:

175g/6oz Odlums Cream Plain Flour

225g/8oz Butter or Margarine (room temperature)

125g/4oz Chocolate (good quality, at least 60% cocoa)

325g/12oz Shamrock Golden Caster Sugar

2 teaspoons Goodall's Vanilla Essence

4 Eggs (beaten)

80g Shamrock Chopped Walnuts

Pinch of Salt

½ teaspoon Baking Powder

How to:

Preheat oven to 160°C/320°F/Gas 3. Lightly grease an oblong brownie tin. 25cm/10" x 15cm/6". Small roasting tin would also do.

Melt the butter/margarine and chocolate together over low heat.

Remove from heat, add the sugar and mix well.

Add vanilla essence, eggs, and chopped walnuts.

Sieve the flour, salt and baking powder together and gently stir into chocolate mixture.

Pour into the prepared tin and bake for about 40-50 minutes until crusty on top.

Remove from oven and allow to cool, cut into brownies.

tips and tricks:

Do not overbeat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.

Please try not to over bake them. I liked mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack.

I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work differently.