Good brownies do not need melted slabs of chocolate. With cocoa powder, butter and sugar you can make a fudgy, rich tray in one bowl, and you will almost certainly have most of the ingredients at home.
What you need
- 1/2 cup (125g) butter, melted
- 1 cup (200g) castor sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 1/3 cup (35g) cocoa powder
- 1/2 cup (65g) cake flour
- 1/4 teaspoon baking powder
- A pinch of salt
- Optional: 1/2 cup dark chocolate chips stirred through
How to make them
1. Prepare the tin
Heat the oven to 175 degrees Celsius. Line a 20cm square tin with baking paper.
2. Mix the wet ingredients
Stir the melted butter and castor sugar together. Beat in the eggs one at a time, then the vanilla, until the mixture looks glossy.
3. Add the dry ingredients
Sift in the cocoa, flour, baking powder and salt. Fold gently until just combined, then stir through the chocolate chips if you are using them.
4. Bake
Pour into the tin and bake for 20 to 25 minutes. A skewer pushed into the middle should come out with a few moist crumbs, not wet batter. Cool in the tin before cutting.
Finish them off
Dust with icing sugar, drizzle over melted Milk Melting Chocolate, or scatter with rainbow vermicelli for a fun look.
Tips
- Do not overbake. Brownies keep cooking in the hot tin. Take them out while the middle is still soft.
- Sift the cocoa. It clumps easily.
- Cool before cutting. For clean squares, chill for 30 minutes and use a sharp knife wiped between cuts.
- Store airtight. They keep for 3 days at room temperature.
Questions we get asked
Why are my brownies cakey?
Too much flour or too much mixing. Measure carefully and fold just until combined.
Can I double the recipe?
Yes. Use a 23 x 33cm tin and add 5 to 8 minutes to the baking time.
Can I freeze brownies?
Yes. Cut into squares, wrap well and freeze for up to 2 months.
Everything in one order
Cocoa, sugars, essence and chocolate chips are all in the full Modaks range.
Not sure how much to order for a big batch? Call us on 011 857 1534 or reply to any of our emails and we will gladly work it out with you.
Happy baking.
The Modaks Kitchen