Chocolate Brownies
This isn't a real 'chocolate' brownie recipe but it is a very yummy 'cocoa' brownie which make a good lunch box treat. I am still experimenting with proper brownie recipes and haven't yet found one which has been just perfect, although they have all been very nice! If you have a good recipe please send it on as we (especially Fred) would love to try it.
This is for a double batch of brownies (30ish) as I found it baked better in a deeper tin. Use a roasting tin approximately 10" x 14" or 25 cm x 35cm and grease and line it. It comes from a rather old cookbook and I have never used the metric quantities but include them just to show I am attempting to be modern! This is easiest made with a hand-held mixer.
- 450 g / 1 lb sugar
- 80 g / 3 oz cocoa
- 150 g / 6 oz SR flour
- 1/2 tsp salt
- 4 eggs - medium
- 60 mls / 4 tbsp milk
- 200 g / 8 oz butter or marg (70% fat)
Melt the fat, stir in the sugar and cocoa. Whisk in the eggs and milk. Sift the flour and salt and then beat into the liquid mix. Pour into tin and bake for about 45 minutes at 180° C or (160° C in a fan oven) or gas mark 4 till it has set but is still very soft to the touch, about 30 minutes. Under cooked is always better than over cooked when it comes to brownies. Leave to cool in tin and ice as below or cover with 200 g or 8 oz plain chocolate. Cut into portions when cold.
I like it with a mocha icing.
- 1/2 packet or 250 g / 8 oz icing sugar
- cocoa to taste (this is the fun part)
- 2 tsp (or to taste) instant coffee dissolved in
4 tbsp / 60 mls hot (but not boiling) water
Mix everything together adding a little more water as need be. Spread on top of the brownies and leave to set.
Variations
Add 150 g / 6 oz chopped nuts, chocolate chips, raisins or cherries to the mix before baking.