Hello! My name is Victoria and I am a Chocoholic.
I guess I just inherited it from my parents who both have a super sweet tooth. And then I married a chocoholic…because what else would you call a person who would get a chocolate urge at midnight and will run to a supermarket to get “something sweet”, or the person who would stand in front of 20 different kind of ice cream and will order 3 chocolate scoops? Well, what can I say, our kids didn’t kind of had a choice in the matter, right? It’s just not their fault that they LOVE chocolate so much!.
And anyway, show me the person who doesn't like brownies... Whether you need something for a bake sale at school, for a potluck at work, or just to spoil your family or cheer up a friend - these brownies are winners! Easy to make, rich, moist and delicious - they are a hit every time!
1 cup self-rising flour
¼ cup cocoa powder
6 oz (168 gr) semi-sweet chocolate, chopped. I use Baker's.
½ cup unsalted butter
1 cup of sugar
2 tsp. vanilla extract
1 cup of hazelnuts or almonds (white chocolate chips or smarties if you ask my daughter)
Preheat the oven to 325 ºF.
Spread nuts on a baking sheet and toast until lightly golden for about 10 min. Remove the skin when the nuts are cool and chop them coarsely.
Over a small bowl, sift the flour together with cocoa.
In a separate bowl, microwave chocolate and butter for about 2 min or until melted. Set aside to cool.
Using an electric mixer, whisk eggs, sugar and vanilla on high speed. Lower the speed and add chocolate mixture. Continue mixing until blended.
Add the flour mixture and mix it on “stir” with a mixer or by hand, just until it’s blended. Don’t over mix.
Greese 9*13 baking pan with butter. Another option is to line a baking pan with parchment paper. Cut the parchment paper larger than the size of the pan so that the edges hang over the sides. After the brownies have baked and cooled, the lining will be lifted out of the pan very easily.
Bake for about 30 min or until the wooden stick inserted in the middle of the cake will come out almost clean. The key word here is "almost". Unlike many other cakes, don't wait until the toothpick is clean, otherwise the brownies will be dry. It shouldn't cover the toothpick heavily with chocolate mix, but it still should be there. The most important thing with brownies is not to overbake, but please don't beat yourself too hard if they are a bit on the drier side the first time - it takes a little practice to know when you should take them out.
And then voilà! - enjoy the delicious and fudgy brownies! For the dessert extraordinaire serve them with ice cream and hot chocolate or caramel sauce. Yum!
- 1 cup self-rising flour
- ¼ cup cocoa powder
- 6 oz (168 gr) semi-sweet chocolate, chopped.
- ½ cup unsalted butter
- 3 eggs
- 1 cup of sugar
- 2 tsp. vanilla extract
- 1 cup of hazelnuts or almonds
The Cooking Tale
Super Fudgy Chocolate Brownies
Show me the person who doesn't like brownies...Not in my family! These Super Fudgy Chocolate Brownies are easy to make, rich, moist and absolutely chocolicious - they are a hit every time!
Step by step:
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