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Chocolate Brownies (Mk II)

The other night I stumbled upon a “simple” brownie recipe and gave it a go on a whim. While tasty, they weren’t quite right. Thus tonight I set about improving that recipe and have come up with the following.

Chocolate Brownie MkII


  • 230g Butter
  • 1 cup Brown sugar
  • 1 cup Castor sugar
  • 4 eggs
  • 1 tspn of vanilla essence
  • ¼ cup of Cocoa powder
  • 1½ cups of plain flour
  • 100g of chocolate melts (or cooking chocolate)
  • a dash of your alcoholic beverage of choice, I used Scotch
  • a dessertspoon of milk
  • ½ to ¾ cup of nuts (I used almonds), blitzed/chopped to 2-3mm chunks
  • Method

    Preheat your oven to 200ºC, bottom element only. Place your oven rack in the middle position.

    In a large mixing bowl, cream the butter and sugar. You may need to add an egg after you add the castor sugar to make it easier to beat. Add the remaining eggs and whisk well after each one. Add the vanilla essence and cocoa, whisking well.
    Now with a wooden spoon stir in the flour well.
    In a microwave proof jug, place the chocolate melts and the alcohol (about a Tablespoon). Microwave on high for 30 secs. Stir well with a butter knife. If it isn’t fully melted, microwave for a further 20 secs. Add a dessertspoon of milk and stir well again (more like beating). The chocolate should become smooth and shiny.
    Add the chocolate to the brownie mix and stir in well. Add the nuts and stir through.

    Grease a slice tin, pour in the batter and spread evenly.

    Bake for 35mins. Can be eaten warm with ice-cream or cut in to smaller pieces after it has cooled for eating later.

    posted to Breads and Baking,Dessert @ 8:34 pm

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    How to prepare Bunya Nuts | home | Smoked Cod Chowder (slow-cooked)