Brownies from an Old Foodie

This is a wonderful brownie recipe shared by Janet Clarkson, the Old Foodie. It makes a quick and delicious brownie that will satisfy both your sweet and chocolate tooth in about 40 minutes! What I like about this recipe is that the brownie is not outrageously sweet. I did not cut into tiny pieces as Janet recommends and still managed to eat two!  I think you can guess the verdict of this brownie from the picture!

Blondies or Brownies by Janet Clarkson

This recipe is dead easy, universally popular, and very ‘forgiving’. It is almost impossible to overcook, as it stays very moist; more cooking = more ‘cakey’, less cooking = more ‘fudgy.’ 

Make one white version and one dark(er) choc version, cut into tiny squares and serve with coffee after dinner. Or pig out on big pieces.

The recipe can also be varied in many ways (see the end)

125g butter 
200g chocolate, chopped (in 2 x 100gm lots)
2 eggs
100g caster sugar
½ tsp pure vanilla extract
130g plain flour
Pinch salt
150g chopped nuts (optional)

Lightly butter and line a 20cm square straight-sided baking pan.
Heat the oven to 180 Celcius 
Combine the butter with 100g of the chocolate in a large heatproof bowl and melt over hot wate, or in the microwave. Cool slightly.
In a separate bowl, whisk together the eggs, sugar and vanilla. Whisk into the chocolate mixture.
Sift in the flour and salt, then the remaining chopped chocolate and the nuts, if using.
Pour into the prepared pan. Smooth the top and bake for about 20 minutes or until set and light golden brown.

Variations:

White choc in the base, with chopped white chocolate added works well, especially with added roasted macadamias.

White choc in the base with added dark choc makes a nice choc-chip or marbled (if the mixture is still a bit warm) slice.

Milk or dark choc in any combo work well, especially with walnuts.