Chocolate Brownies by Kim Pemberton
Desserts
Why this recipe is special:
It does not matter how long you cook the brownie. If you don't cook it enough it will be gooey in the middle and if you over cook it a little bit it ends up fluffy. So no matter what you win with this recipe. I cook it for about 30 minutes. Yum!!
Serves: 8
Ingredients:
150g butter
3/4 cup cocoa powder
3 eggs
1 1/4 caster sugar
1tsp vanilla essence
1/2 cup self-raising flour, sifted
1/2 cups chocolate chips
Method:
Preheat oven to 170*C and line a 22cm square tin with baking powder.
In a sauce pan gently melt the butter and cocoa, sitr and set aside to cool.
In a large bowl, beat eggs, sugar and vanilla until thick and creamy then fold in cooled chocolate mixture, chocolate chips and flour.
Pour mix into cake tin.
Bake in the oven for 30-40 minutes or until brownie.
Cut brownie into triangles and eat warm.
