At long last – the promised brownie recipe 🙂
Preheat oven to 140 deg C
Melt 110g butter (I use real butter, not margarine, melted in a bowl in the microwave)
Stir in 2 cups of white sugar, then 3 beaten eggs.
Sift (if you really want to!) and add:
1 and 1/2 cups plain/cake flour
9 Tablespoons cocoa
Generous pinch salt
Mix well and add 1 teaspoon vanilla essence.
Stir together, spread on a baking tray (greased or lined with baking paper).
1. 15-20 minutes at 140 deg C
2. 10-15 minutes at 100 deg C
Allow to cool slightly before cutting into squares.
They are deeeeeelish eaten still hot, or served warm as a dessert with strawberries and ice cream. They keep well in an airtight container, if they last that long.
*Baking times: I go for the middle ground when it comes to the baking times – 18 minutes at the hotter temperature, then 12 minutes at the cooler temperature. I also sometimes leave the tray in the oven for a while after I’ve turned it off… as the oven cools, it leaves the top with a thin, flaky crust while the insides remain nice and soft. But often I just can’t wait that long and take them out as soon as possible!
And please remember, every oven is different, so you may want to experiment a little with the timings.