It is starting to become a weekend tradition that Maggie (my daughter) and I cook something together from one of her cookbooks (e.g. Reverse Chocolate Chip Cookies).

She’s got a few in her collection now, including ‘cooking’ sections from craft books and magazines.  Her favourite thing on a Friday afternoon is to leaf through them and choose a recipe to make on the weekend.   Needless to say she’s a ‘chip off the old block’ as this is exactly what I love to do too – sitting down with a pile of cookbooks and recipes pondering the many culinary possibilities that await.  It’s somehow both comforting and scary to see the gene pool so obviously in action.

Anyway, a couple of weekends ago it was a toss up between Chocolate Brownies and a refrigerator cake.   Chocolate Brownies won out, so it was aprons on, spatulas at the ready and into the kitchen.

This was actually the first time I’ve ever made brownies, or should I say assisted with cooking brownies, which is surprising given how long I’ve been playing around in the kitchen. The only chocolate to hand was good old Cadbury Dairy Milk, which certainly did the recipe justice.

Brownies are supposed to be ‘gooey’ on the inside while firm on the outside, and these were definitely that.  They were a huge hit (definitely not for those on a diet), didn’t last long and have made it into the ‘make again’ pile.  Hope you enjoy them as much as we did.

Chocolate Brownies


90g plain chocolate

150g butter

1 cup plain flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1 3/4 cups brown sugar

1 teaspoon vanilla extract

2 eggs


Preheat oven to 180C (350F).  Grease and line the base of a 20 x 30cm baking tin.

Break the chocolate into pieces and add the butter cut into cubes.  Melt the chocolate and butter either on low in the microwave, using a double boiler or in a glass bowl over a saucepan of simmering water.  Stir well to combine and remove from heat.  Allow to cool slightly.

Sift together the flour, cocoa powder and baking powder into a separate bowl.  In another bowl, beat the eggs then add the sugar and vanilla.  Stir until just combined.  Fold the melted chocolate mixture into the eggs, followed by the flour mixture.  Stir until all the flour is combined.

Spoon into prepared pan and smooth the top.  Bake for 25 minutes.   Allow to cool in the tin before cutting into squares.

The Klutzy Cook Notes

A great addition to the brownies would be some nuts.  About 100g of chopped nuts can be added when stirring through the flour.  Try pecans, walnuts or peanuts.

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