I am a sucker for quick-to-make recipes, whether cooking or baking. I like nothing better than to come across a “chuck everything in a bowl, mix, and bake/cook” recipe, especially when it produces a result that creates an illusion of effort when served. This brownie recipe is definitely one of those!
A few weeks ago, my folks came around and the visit was only planned just before. I think I’ve mentioned before that mom has a ridiculously sweet tooth (level: cake for breakfast) and I couldn’t imagine not having a sweet treat to offer with tea.
Searching for something easy and quick to make that would require only ingredients I already had, I came across a great recipe for Chocolate Brownies, of the fudgy, rather than cakey, type. These Mom’s Cocoa Powder Brownies are on food.com and are ridiculously easy to make.
For 20 to 25 brownies, it’s as easy as:
- Preheat the oven to 180C (350F) (Thermofan 165C) with the shelf in the middle.
- Simply whisk all of these together in bowl:
¾ cup of flour
1 cup brown sugar (I really like the almost coconutty texture this gives)
2½ tablespoons of cocoa (the original says 5, but I think this would be too bitter, as mine are already very dark)
½ teaspoon salt
½ cup of oil (I used canola)
1 teaspoon vanilla essence
- Pour into a baking paper-lined (be sure to line up the sides as well) 20 x 20 cm baking tin and bake for 25 to 30 minutes.
- Let cool completely before lifting from the tin and cutting – Voila!
Here’s what I learned along the way that is not specified in the original recipe:
- As with most baking, a thermofan oven requires the same baking time, but the temperature must be reduced by 15 degrees C.
- The baking tin must be lined with baking paper. The oil and “fudginess” make it almost impossible to remove the brownies if the tin is only sprayed/ buttered.
- For high-tea portions, and a 20 x 20 tin, cut 25 squares. For mom portions, 20 rectangles or 16 squares.
- These brownies freeze well, and taste just as good when defrosted naturally for an hour or two. Alternatively, microwave for about 20 seconds if needed immediately (you know, for those chocciemergencies).
- Place a piece of baking paper between the layers of brownies when packing to freeze, to prevent any possible sticking.