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CHOCOLATE BROWNIES
METHOD
Pre-heat the CONVECTION oven setting to 180°C. Grease a baking pan 9”x 9”x 2”. In a bowl beat the
butter and sugar till light. Beat in the eggs one at a time. Add the vanilla. Add the cocoa powder, baking
powder and salt. Fold in the flour and nuts. Pour into dish. Bake on CONVECTION 180°C for 30 minutes.
TIP
The less you fuss about this recipe the
better it will turn out. Brownie is actually
a failed chocolate cake made by
somebody who forgot the baking
powder, sometime after World War I in
the US. The great thing about a perfect
brownie is you don’t need fancy
chocolate; any good cocoa out of a tin is
fine. If it is not too dark, add ½tsp
instant coffee powder. Do not leave the
brownie in the oven for a minute longer
than necessary. It should always be a
little gooey in the centre. Brownies do
not need refrigeration; they stay moist
and gooey in an airtight container at room temperature.They should last for a week easily, if you can resist
eating them!!!!
* This is perfect for convection cooking. When you microwave a brownie, it sets like a cake,
preventing the centre from remaining gooey.
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INGREDIENTS
1 cup Butter
2 cups Sugar
4 large Eggs
2 tsp Vanilla essence
¾ cup Cocoa
½ tsp Baking powder
¼ tsp Salt
1 cup Flour
2 cups Walnut
PREPARATION TIME: 25 mins COOKING TIME: 30 mins SERVES: 6-8