AMERICAN BROWNIES

One thing I have noticed here in New Zealand is that there is a huge cafe culture. Unfortunately though, in my opinion, there are too many cafes and not enough fresh and tasty menu items. Many of the almost innumerable number of cakes, slices, tarts, and biscuits are quite dry, floury, and under flavoured. The names sound great; poppy seed lemon cake, raspberry tartlets, and even brownies. How can you get brownies wrong??? Well, most of them do! As a matter of fact, I have yet to taste a decent brownie down under that didn’t come from my kitchen (or my neighbour's). How’s that for modesty, eh? Hehe...

Brownies are one of those really quick & easy treats, but yet somehow they either skimp on ingredients or try to “make it their own” and manage to truly kill the essence of what a brownie is supposed to be. Brownies should be almost crunchy on the outside, but very moist and nearly chewy inside. They can be made with or without nuts, chocolate chips, or marshmallows, but the key is that they CANNOT be dry and crumbly – dry and crumbly NOT a brownie make, folks! There are even caramel or peanut butter swirl brownies that are incredible and so easy to make really.

So, in the interest of offering a truly lovely chocolate treat that can be modified in any number of ways dependent on one’s tastes...I give you here, the authentic/unadulterated American Brownie!


INGREDIENTS:

*1 Tbsp Flour
*1 Tbsp Coca Powder
¼ Cup Butter
6 Tbsp Cocoa (unsweetened baking cocoa powder)
1 Cup Sugar
2 Eggs
1 Tsp Vanilla
1/3 Cup Flour
¼ Tsp Salt
**Roughly 1 Cup of nuts or other additives, optional
*Mix together to dust the baking dish
**Amounts vary to individual tastes.


DIRECTIONS:

Preheat the oven to about 160°C (325°F).

Spray cooking oil on a small shallow baking dish (approx 6 x 10 inch or so – small casserole dish) and dust the bottom and sides with a combination of a Tbsp each of flour and cocoa powder (mixed).

Melt the butter and combine it well with the remaining cocoa powder in a medium bowl.

Now, add the sugar, eggs, vanilla, remaining flour and the salt and combine together well. The batter will be quite thick – this is perfect!

This is the stage where you add in the nuts, chocolate chips, or whatever you want in your brownies. Traditionally Americans usually go for walnuts, peanuts, or more chocolate! Personally, I like mine plain or maybe with pistachios or peanuts.

Next, pour the batter into the baking dish (as evenly as possible – but don’t try to smooth it as the batter will spread and even out on it's own). The brownies should not be too deep as the middle will "puff up" and it will take longer to cook...about 1.5-2 cm is about how deep the batter should end up - we aren't making chocolate cake here.

Cook for about 35 minutes or until a toothpick/skewer comes out clean.

We like to serve them slightly warm with vanilla ice cream on top...or just eat them as they are.

Enjoy!