Emma’s Chocolate Brownies

I would love to take credit for these gorgeous bite sized delights but actually a year or so ago a lovely friend on mine, another Emma, kindly shared her chocolate brownie recipe with me. They have since become a firm family favourite and an absolute must when the children are having friends round for a play.  I have yet to find a child or adult that doesn’t love them. Cut into small squares it’s hard to walk away without thinking…”Oh, just one more then.”

They are really easy to make and can be adapted to different tastes and occasions with a huge array of additions such as dried fruit, nuts and chocolate chips.  Featured here are the plain ones with a dusting of icing sugar, my children’s favourite. I love them too but my absolute firm favourite is the addition of chocolate chips and a topping of chopped toasted hazelnuts, delicious. It really is worth experimenting with different additions, and it of course gives you the excuse to make another batch.

You can find out more about Emma here…Thanks for a wonderful share Emma. x

Emma’s Chocolate Brownies

Makes 16 squares; enough for one greedy mummy or a family if she really must share. Grrrrr.

Ingredients

  • 100g butter
  • 50g cocoa
  • 225g of sugar (This looks like a lot because it is, best not dwell! Move swiftly on to the eggs, they’re healthy right?)
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 50g self-raising flour (If you prefer a more cakey, less sticky brownie you can use 75g flour.)
  • 23cm square cake tin

optional additions:

  • 2 or 3 tablespoons of icing sugar to dust over the top through a sieve.
  • 50g chocolate chips
  • 50g chopped hazelnuts
  • 50g sliced glace cherries
  • 50g raisins

The possibilities are endless.

Method

  1. Pre-heat the oven to 180°C
  2. Melt the butter and cocoa together in a large bowl. I blast mine for 30 seconds in the microwave but you could do it gently in a pan.
  3. Add the sugar, eggs and vanilla and stir well to combine.
  4. Stir in the flour and any additions such as nuts that you choose.
  5. Pour into the greased cake tin and bake for 25 minutes until it’s set on top but still slightly squidgy underneath.
  6. Once cooled, remove from tin, cut into squares and gobble them up before the children get home from school. (A great tip Emma, thank-you.)

I’d love to hear about the combination of additions and toppings that you try, so do please pop back and let me know how you get along.

Best recipes of 2012

2012 © My Little 3 and Me

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