I tend to be fiercely loyal to certain things in life if I like them, and this cocoa brownie recipe is one of them. I’ve been making it for eight years now, since I first saw it on an episode of Donna Hay’s Fast, Fresh, Simple, even though I’ve been lured in by other recipes, with their subtle promises of being the very best, I honestly have never found any other version that I like as much.*
These brownies are not only fudgy and dark, with a soft, crackly top and a rich centre, but they’re also made with ingredients you’re very likely to already have on hand – sugar, cocoa, butter, vanilla extract. They’re ready in under an hour and, whenever I’ve made them, they disappear as if by magic, and we’re left with only crumbs.
- 150 grams unsalted butter
- 250 grams fine caster sugar
- 75 grams cocoa
- 1 teaspoon vanilla extract
- 3 eggs
- 75 grams all-purpose flour
- Preheat the oven to 160°C (325°F).
- Put the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted. Take the pan off the heat.
- In a bowl, beat the vanilla and the eggs. Add the cocoa mixture and the flour and whisk well to combine.
- Spoon the mixture into a 20cm square tin lined with baking paper and bake for 30-35 minutes until a skewer comes out clean.
- Cool and cut into squares to serve.
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