Cocoa Brownies
Servings: 16 brownies
Notes
I’ve made this recipe hundreds of times, and I’ve streamlined it only the tiniest bit. I’ve reduced the sugar a touch, and while the recipe specifically calls for fine caster sugar, any other kind works fine in a pinch. The recipe also instructed you to sift in the flour, but I’ve found that to be unnecessary.
Ingredients
- 150 grams unsalted butter
- 250 grams fine caster sugar
- 75 grams cocoa
- 1 teaspoon vanilla extract
- 3 eggs
- 75 grams all-purpose flour
Instructions
- 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.