If there is ever one recipe that I have attachment issues with, it would be my brownies.
It was year 2002 or was it 2003? I can't quite remember now. All I can remember was I survived many moments with these brownies.
- Stack of assessments to complete at Uni. Brownies.
- Tears over bad grade. Brownies.
- Stressed friends. Brownies
- Helping a friend to impress her boyfriend. Brownies
- A big thank you to a supervisor? Brownies
- Break up tears? Brownies
- I hate statistics. Brownies
- Marking assignments. Brownies
- Celebration in completion of thesis-s. Brownies
- Farewells at various internships. Brownies
- Impress the potential (and now quite real!) extended family members of in laws. Brownies
I HAD to make brownies.
Over my uni years (~8 years!!!), many late nights, allowed me to change and alter the recipe till it I can call mine finally. It's seriously my pride and joy. Even though it's a simple, everyone can do it dessert.... the smell of the mixture, the chocolate.. .. it brought me back to yester-years.
So finally, I decided to share with you my ultimate. It's my favourite of all favourites. It's dark, rich, slight crisp on outside and soft/fudgy on the inside. And perhaps then you could create more tomorrow, future years of memories.
My Ultimate Chocolate Brownies1/3 cup plain flour
1/2 cup of Nestle Cocoa Powder
1 cup of sugar
1.5 cups of chopped toasted pecans/walnuts
250 grams of Lindt dark 70% chocolate (Sometimes, I used a mixture of 60% or 70%. I even experimented with peppermint versions as well)
250 grams of butter melted
2-3 tsp of vanilla essence
4 eggs lightly beaten
Preheat Oven to 180C. Line slice tin with baking paper.
Sift flour and cocoa. Toss sugar, nuts and broken pieces of dark chocolate in mixture. Make a well in the middle. Pour butter and fold gently. Slowly add in eggs and vanilla. Continue to fold. Then pour into tin, smooth surface and bake for 45-50 minutes. It will still be slightly soft inside-that's perfect! Cool. Chill for 2 hours or overnight before slicing.