I wish I had more time to bake. It just soothes my soul – and then provides all sorts of deliciousness to enjoy over a hot cup of tea. Or in the case of these delicious chocolate brownies, a glass (or two) or champagne! The occasion? My friend’s baby shower and as she’s the first from our group of friends to be adding a little bean to her family, it was definitely an occasion that warranted baking. This delectable double chocolate brownies recipe from Yuppichef was super easy and one I could whip up in minutes and pop into the oven. If you are ever in need of a recipe, make sure you check out Yuppichef’s website first – they have a huge range of recipes for you to choose from and while I’ve only tried their baked goods, there are some mouth-wateringly delicious looking savory recipes just waiting to be tried! These brownies did not disappoint and were soft, gooey and indulgent without being too rich. I was lucky to get any out the door since the husband was tucking into them faster than I could plate them up 🙂
- 250g butter
- 375g caster sugar
- 1/2 Tbsp Vanilla essence
- 4 eggs
- 125g flour
- 90g cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 chopped mixed nuts – I used Woolworths pecan nuts
- 1 cup dark chocolate chips – Woolworths Dark Chocolate Chunks (R26.95 for 100g – slightly less than the recipe states but more than enough)
- 1 – 2 Tbsp milk as needed to loosen the mixture
- Line a medium sized baking tin with baking paper – I greased it and as my one tin is a bit old it was a mission to try and get the brownies out (almost a complete fail) so definitely line your tin as it will make your life so much easier
- Melt the butter. Now most recipes say to do this over the stove but I am all about time savers so I use a microwave proof bowel and melt the butter in 10 second bursts, stirring in between.
- Add the melted butter to the sugar and vanilla essence and mix (I did this in my MagiMix)
- Beat each egg in one at a time until all 4 are combined
- Add your flour, cocoa powder and baking powder (always sift these ingredients) then gently fold in the salt, nuts and chocolate chips.
- If you find the mixture is too dense, add some of the milk to loosen it up a bit but remember that your brownie mix will always be heavier than your regular cake mix.
- Spoon the mixture into your tins and bake at 180 degrees for 25 minutes or until the brownies are just cooked through – they should be gooey inside. In my oven, these took just 20 minutes.
- Allow to cool in the tin before removing and cutting into squares. Dust with icing sugar and serve!
This batch made about 30 brownies but as some of the mixture stuck to my silly tin, there may have been a few more. Enjoy these with a cup of tea, chilled bubbly or hot out the oven! These store well for a few days in an airtight container.
Now to think of what’s on the baking tray this weekend…