I got this recipe a while ago from my friend Christie. They are pretty much fool proof, amazing everytime brownies! I was needing brownies as a base for my Christmas Black Forest Trifle and I used these which worked perfectly! You can use this as a base and add macadamia nuts, or pecan nuts or white chocolate and dried cranberries. Anything you like really. They are best after a day in the fridge (if you can wait that long!)
For the Brownies
2 cups (250ml) sugar
3 eggs (lightly beaten)
2 cups flour
5 T cocoa
1 tsp vanilla extract
100g dark chocolate
100g chopped pecan nuts (optional)
For the topping
1/2 – 3/4 Tin of condense milk
2 tsp cocoa powder
Remainder of the chocolate from the brownie recipe
- Heat your oven to 180 C
- Melt butter and sugar together. Cool and place in the bowl of a stand mixer (or a medium sized mixing bowl if you are using a hand mixer).
- Add eggs to the cooled mixture and mix well in the stand mixer.
- Add flour and cocoa and mix well
- Add vanilla and mix. Stop the mixer.
- Chop up 6 x 3 rows of the chocolate into small chunks and add to the mixture together with the nuts (if using) and fold through.
- Add the mixture to a greased large, rectangular or square oven dish.
- Bake for approximately 20 minutes.
- To make the topping, mix all the ingredients together and heat in the microwave until the chocolate is melted.
- Pour on top of the brownies after they come out of the oven
- Leave to cool and then cut into squares.
Recipe by Christie Gunn