Best ever chocolate brownies
- 3/4 cup plain flour
- 1/3 cup cocoa powder (good quality)
- 1/2 tsp baking powder
- 1/3 cup dark chocolate
- 1/4 cup espresso coffee (liquid) (strong)
- 1 tbs butter
- 3/4 cup caster sugar
- 2 egg (large)
- 1 1/2 tsp vanilla extract
- 2 tbs low-fat sour cream
Heat the oven to 180°C (160°C fan-forced) and line a 20cm square pan with baking paper.
In a medium bowl, sift together flour, cocoa powder and baking powder.
Place chocolate, espresso and butter into bowl, then place bowl over small saucepan 1/3 filled with water and bring to gentle simmer. Melt and set aside to cool slightly.
While chocolate is melting whisk eggs, vanilla and sour cream together. Mix egg and chocolate mixtures together with sugar and fold through dry ingredients until just combined (if you over mix it, the brownies will be crumbly).
Pour into pan and bake for 14-16 mins until just set. It may look uncooked to your practiced baking eye, but it will continue to cook in the pan while cooling. Cool brownies completely in the pan and store in an airtight container.
Find more chocolate recipes
- Chocolate rough slice
- Chocolate triangles
- Mars bar mud cake
- Jaffa fudge cake
- Choc chip beetles
- Choc chip cookies
- These brownies are great for freezing – just wrap tightly in plastic wrap and store in an airtight container.
- Brownies usually use a lot of butter, chocolate and eggs, but you don’t need a lot to get a lovely fudgy consistency. The key is to use quality cocoa and chocolate – this gives you all the flavour without the fat.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.