Sometimes you really need a piece of brownie in your
life mouth, but don’t have any dark cooking chocolate on hand to make that perfect batch. It’s moments like these when this quick brownie recipe comes in handy.
Made from pantry staples, and using cocoa instead of chocolate, you’ll be able to whip this more-than-adequate substitute up in no time.
- 150g unsalted butter
- 1 1/4 C caster sugar
- 3/4 C cocoa
- 3 eggs
- 1 t vanilla
- 1/2 C plain flour
- Grease and line a 20cm square cake tin with baking paper.
- Pre-heat oven to 160 degrees Celsius.
- Melt butter, sugar and cocoa over low heat. Stir until smooth.
- Transfer mixture to a bowl. Add the eggs, one at a time, mixing well between additions. Add vanilla and stir to combine.
- Sift the flour over and whisk well to combine.
- Spoon into the prepared tin and bake for 30-35 minutes.
- Cool in the tin. Slice and dust with icing sugar to serve.