Before you decide this is too hard for you to do, hear me out. I know I’m pretty good at baking but I promise you, this is VERY VERY VERY easy! It took me exactly 9 minutes to make the batter for these brownies and it took 20 minutes to bake. Now don’t tell me you don’t have 29 minutes to rustle up some DIY Christmas pressies!
What’s more, this recipe is pretty much fool proof. While baking it for this photo, I completely forgot to add sugar. I only realised when I bit into them and noticed they weren’t as sweet as the ones I normally bake, and they were still really good. A dusting of icing sugar sorted that problem right out. You could also add your own variations to this. White chocolate and dried cranberries…Pecans and cinnamon…anything will go. And add as much or as little as you want. This really is a very, very, VERY easy recipe for brownies. And as you can see, they are pretty darn squidgy and ‘mooshie’ as a family member calls them, just the way you want a brownie to be.
All you need to do to transform this into a gorgeous present is to get a beautiful tin (new or vintage…I like the vintage idea), line it with baking paper and tie it with a big red ribbon…add a Christmas tree decoration for extra flair…and voila! DIY Christmas present #1 is done!
Makes approximately 12 brownies
3/4 cup unsalted butter
2 slabs dark chocolate (200g but you could up this to 250g if you want it extra chocolatey)
1/2 cup caster sugar
3 large eggs
1tsp vanilla extract
2 cups flour
1tsp baking powder
3 heaped tbsn cocoa powder
1/2 cup chopped nuts (I used almonds)
1/2 cup – 1 cup roughly chopped white chocolate
- Pre-heat the oven to 180°c. Line a oven-proof dish with baking paper (my dish was about 20x15cm)
- Place the butter and chocolate in the microwave or over a double boiler and melt until completely smooth and glossy.
- Add the sugar and beat well.
- Add the eggs one at a time and beat well after each addition. Mix in the vanilla.
- Combine the flour, baking powder, cocoa powder and salt and add to the chocolate mixture. Mix well.
- Add the nuts and white chocolate.
- Spoon the batter into the prepared tin and smooth the top.
- Bake for 15-20 minutes until the brownies are set all over but are still squidgy in the middle.
- Remove from the oven and allow to cool for 10 minutes. Remove from the pan and allow to cool on a cooling rack.
- Dust with icing sugar if desired.