As a last minute Fourth of July addition following my visit to the USA this month (and well, any excuse for brownies really), I’ve decided to share my jaw-dropping, ground-breaking, all time favourite brownie recipe. Having (over) indulged in brownies on this trip and every trip to the USA, I’ve got a good feeling this recipe is up there with legendary brownie recipes.
Although I tend to find brownies all over the world through my travels, there just seems to be none that compare to those you find in America. Full of gooey goodness and all the fun stuff (these are most certainly NOT sugar free, gluten free or any of the fun stuff free), these are pure indulgence with every bite.
As such, I like to cut my brownies into bite size indulgences, giving me all the more reason to eat a few in one sitting and provide some sort of portion control (although control, especially self-control, has never been my strong suit).
- 226g butter
- 450g sugar
- 4 large free range eggs
- 1 tbsp vanilla extract
- 160g cocoa powder
- generous pinch of salt
- 1 tsp baking powder
- 192g all purpose flour
- 300g choc chips
- 150g crushed walnuts
- sprinkle of icing sugar
- Preheat oven to 180ºC (350ºF)
- Grease a 9×13 inch brownie pan
- Mix together the butter and sugar in a microwave safe bowl & heat in the microwave, stirring about every 30 seconds, until the mixture is bubbly and smooth
- Add in the eggs and vanilla and beat until smooth
- In a separate bowl, mix together the cocoa powder, salt, baking powder, and flour
- Add dry mixture to the butter mixture, mixing until smooth
- Stir in the chocolate chips & walnuts
- Pour the batter into the pan
- Bake for about 28 minutes
- Once cooled, coat with icing sugar using a sieve
While I like to measure my ingredients exactly (out of habit), you can use cup measurements for rough conversions as brownies are pretty forgiving.
Baking a couple of minutes less will result in a more gooey brownie (delicious served warm).
Serve with summer berries and double cream for ultimate indulgence!