Cocoa Brownie by Lyall Russell
Biscuits and Slices
Why this recipe is special:
This recipe comes out perfect every time. It is really easy to put together and taste great. The recipe goes bake to France and was a cake recipe without the baking powder and with no air in the batter. The result, a wonderful brownie.
Serves: 16
Ingredients:
Soft Butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
400g (8oz) melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Method:
Preheat oven to 150 degrees C. Butter and Flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add the remaining ingredients, and mix to combine. (Don't over mix)
Pour batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the centre of the pan should come out clean. When done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
