I love nothing better than a soft squishy brownie, that literally releases a volcano of flavour as you bite into it. I whipped some up yesterday afternoon & cooked them in two different ways – in muffin tins as individual brownies, & then in a cake tin to cut triangular ones. The different tins allowed for different baking times, so the ones we baked for a shorter time so they were yummy & gooey in the centre, & the others were more cripsy & firm.
The Best Chocolate Brownies Ever
Mix in one bowl:
- 1 1/2 cups sifted Flour
- 1/2 cup Cocoa
- 2 cups Sugar
- 5ml Salt
- chopped Pecan Nuts OR Lindt balls (optional)
In another bowl mix & beat:
- 4 Eggs
- 1 cup Oil
- 1/2 cup Water
- 7.5ml Vanilla Essence
Add the wet mixture to the dry mixture, & put it in a greased shallow bowl or as cupcakes.
Set the oven to 170°C, & bake for approximately 17 minutes. The secret is to watch them baking & take them out as soon as the outside is done, leaving the the centre soft & moist. You may have to try this several times to get it exactly right, as all ovens differ.
Extra: I also added a scoop of O’Nutricia Collagen! Yum.
You can also make some icing, or add cream/ice-cream, or sprinkle icing sugar on top to make them even more decadent.
We (i.e. husband & myself) finished half of the brownies before we left for our New Year’s Eve celebrations – they are even better when they are warm & gooey, but there is no harm in trying to save some for the next day.
