Why Chocolate Fudge Brownies
Chocolate brownies are a quintessential recipe to have on everyone’s repertoire. They are easy to make, and better yet, who doesn’t love chocolate ‘fudgy’ goodness? They are good for all occasions; picnics, comfort food, birthdays or just rainy days.
Brownies are a timeless American classic that have spread worldwide. As Homer Simpson famously phrases “you don’t win friends with salad”. But you can win friends with chocolate.
My recipe largely follows one from a cookbook that was given to me years ago; Favourite Recipes from Busy Quilters, put together by the Quilters & Patch workers of New England Australia. I have to admit however, that I have never used the book for any other recipe (recipes for celery sticks containing powdered milk don’t really appeal to my appetite). I thank Dianne Patterson from Armidale for her recipe that has come in so handy over the years.
185g dark cooking chocolate
180g caster sugar
2 eggs at room temperature
250g sifted plain flour
200g chopped walnuts of pecans
Melt chocolate and butter in a saucepan over a very low heat (you do not want to burn your chocolate). In a separate bowl whisk the eggs and sugar together. Once the chocolate has melted take off the heat and add the sugar and eggs. Make sure to beat well with a wooden spoon. Stir in the sifted flour and nuts.
Pour into a greased paper lined 20cm square tin, or something along those measurements (it will only vary the height of your brownies). Bake at 180 degrees Celsius for 30 minutes. To check that it is cooked push a skewer into the centre. The skewer should come out a little fudgy, but not covered with a liquid batter. There should also be a crisp cracked surface on the top.
Cool in tin. Slice and serve. Ideally with a glass of cold milk.