Chocolate Brownies - Caroline Hennessy
These Chocolate Brownies have been part of my life for nearly twenty years now. While in college, my housemates and I occasionally used to have groups of up to 20 people over for dinner. For those nights, the brownies were a great prepare-ahead desert for lots of people, delicious served with whipped cream or, like Ice Cream Ireland, with a ball of vanilla ice cream and some chocolate sauce drizzled over. These are not brownies for purists, the ones on the outside of the tin being rather more cakey than many Americans would like - although do make sure that you don't overcook them. Every oven is different (the temperature I give below is for a fan oven) so use your own judgement as to whether they are cooked or not.
Makes 24 brownies
- Caster sugar - 13oz
- Vanilla extract - 1½ teaspoons
- Butter - 8oz, melted and cooled
- Eggs - 4, lightly beaten
- Plain flour - 4oz
- Cocoa - 3oz
- Baking powder - ½ teaspoon
- A pinch of salt
- Walnuts - 4oz, roughly chopped
- Preheat the oven to 180°C and thoroughly butter an 8 x 12 inch swiss roll tin.
- Put the caster sugar and vanilla essence into a large bowl and pour the melted butter over. Stir thoroughly then beat the eggs into the mixture. Sieve the flour, cocoa and baking powder into the bowl, mix well and fold the roughly chopped walnuts through.
- Pour and scrape the chocolate batter into the prepared tin and bake for 20-25 minutes until the brownies are just set in the middle. If your testing toothpick or skewer comes out with a couple of crumbs clinging to it, all the better. Cool on a rack before cutting - I find a pizza wheel works well.
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