Andi's Chocolate Brownies
There is hot debate around brownies. Everyone has a favorite recipe and given there are so many variations, it's hard to pick just one. This recipe is slightly modified from a friend's. I used to make a Jamie Oliver gooey brownie, sometimes with berries, nuts, peanut butter or chocolate chunks,but ever since Andi brought this over, I decided simple and chewy is the way to go for a quick chocolate fix. Don't get me wrong, I still think there's a place for the messy, overloaded brownie, but this is quick and easy and keeps well enough to last a few days.
One of my favourite things about this recipe is that you can make it all in one pot, and it is a great base to try different variations. I actually made a few batches for a friend's wedding not long ago and added spearmint essence to one batch for an 'after dinner mint' version, coffee essence in one, for a mocha flavour, a couple of tablespoons of peanut butter stirred through another and a teaspoon of salt to another batch, for salted chocolate.
Ingredients
200g dark chocolate (55% cocoa)
150g butter
1 tsp vanilla extract
1 cup of firmly packed brown sugar
2/3 cup flour (gluten free)
3 eggs
Method
Preheat oven to 180C fan forced and butter and line a square 22cm square tin.
Melt the butter and chocolate in a pot. Add the vanilla extract, brown sugar, eggs and mix well. Add the flour and stir to combine. (At this point you can add the extra flavouring you may like) Then pour the mixture into the tin and bake for 35mins.
