Tuesday, April 10, 2012

{ chocolate brownies }

Welcome to my blog and where better to start than with something naughty but oh sooo good at the same time {chocolate brownies}! I was given this recipe some time ago when we began dietry restrictions for my youngest, I was craving something chocolatey and sweet and a dear friend with a little boy with a range of allergies, so they'd made changes to an original recipe and the results are a beautiful moist and chocolately gooey centre and a shiny and a bit of a crunch to the top.... mmmmmm


 ~   2 cups unbleached all-purpose flour
 ~   2 cups raw sugar
 ~  3/4 cup unsweetened cocoa powder
 ~   1 teaspoon baking powder
 ~   1 teaspoon salt
 ~   1 1/2 cups water
 ~   1/2 cup vegetable oil
 ~   1 teaspoon vanilla extract


  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water,   vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. If you want them more crunchy and less gooey cook them for longer.

Dry ingredients ready to be mixed

Mixed ready to go in the tray and into the oven

The finished product

  • Add in a cup of frozen raspberries for a fruity change, you may or may not need some extra baking power to help offset the weight of the berries, it is a bit of trial and error with this one
  • Add in 2 teaspoons of peppermint escence for a mint chocolate brownie
These are fantastic, they keep well in a sealed container and don't need to be refridgerated.... ENJOY!

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