In my previous post I mentioned a school Coffee Morning that we held for Comic Relief. Along with the Red Velvet Cake I also made Chocolate and Walnut Brownies and Old-Fashioned Oatmeal Cookies.
This brownie recipe is an easy one as it doesn’t involve melting any chocolate; it uses cocoa. The walnuts add a bit of a crunch and there are added chocolate chips just to make them even more delicious. The key to good brownies is to make sure they are not over baked and dry, but at the same time you don’t want them so underdone that it is like eating cake mix.
115g butter, melted and cooled
225g caster sugar
1 teaspoon vanilla essence
55g SR flour
45g cocoa powder
55g chocolate chips
Heat the oven to 180ºC. Grease and line an 8″ square cake tin or rectangular equivalent.
Beat the eggs and sugar until pale and mix in the melted butter and vanilla essence.
Sieve the flour and cocoa powder together and fold in to the sugar mixture. Mix in the chocolate chips and walnuts.
Pour into the prepared tin and bake for around 25-30 minutes. A wooden cocktail stick inserted into the centre should come out damp but not have any uncooked mixture clinging to it.
If you can, leave to cool completely in the tin before removing and cutting into squares: they will be much easier to cut neatly.
These brownies are perfect for Coffee Mornings as they can be cut into little squares. Alternatively you can serve them as dessert (delicious still warm, no need to leave them to cool completely if you don’t want to!) with ice cream or fruit. Raspberries go particularly well with these brownies so keep them in mind for the summer.