These are ‘Easy Win’ because they’re so easy to make, and they’re a bunch of crowd pleasers, I tell ya. They’re guaranteed to win you new friends… and maybe a few willpower-tired, diet-conscious enemies, too. (I’m sorry.)
It’s all about moderation, though, right? That’s what I hear, anyway – I’m more of an ‘in-excess’ kinda girl. Sad story.
So I found this recipe online, years ago, after a bit of a search. We’d lived in New Zealand for a while by then, and I’d started missing what I remembered as ‘American’ brownies… the kind that the American missionary ladies made for church back in the islands.
The brownies I’d tasted in NZ, while also great, were not as rich or chewy, and they were almost always sprinkled with icing sugar, whereas the American brownies had this almost flaky crust.
It was so nostalgically fun to find and master this beautiful brownie recipe. I’ve literally made hundreds of batches since – I know because I actually sold these brownies (along with other treats) from home for a while, and they were a hit!
As every cook does, I’ve tweaked the original recipe to suit my taste buds (I like rich more than sweet) and now this brownie recipe is ready to be the first submission to my binder of me-approved, no-fail, go-to eats. (I’ll tell you more about that binder later, lol.)
My easy, yummmm go-to brownie recipe for when you just need a hit of rich, double chocolate guilt. I mean, goodness.
1 1/2 c plain flour
1 c dark cocoa powder (I like Sun Valley)
1/2 tsp salt
1/2 tsp baking soda
1 c (225 g) butter, softened (I use the microwave) till just before it’s fully melted
2 1/2 c white sugar
1/2 c brown sugar
1 tbs vanilla extract
1 c dark chocolate drops/chips/pieces
1 c walnut or pecan pieces (optional)
Preheat the oven to 160 degrees C (or 350 F). Grease a 9 x 13 in (or thereabouts) pan then line it with with baking paper.
Sift flour, salt, baking soda and cocoa powder together into a bowl. Mix with a whisk until it’s well combined.
Mix the butter with the sugars and together in another bowl (by hand with a whisk is how I roll).
Fold the flour mixture into the butter mixture and stir till all the dry ingredients are incorporated.
Stir in the chocolate pieces and nuts (if you’re using them).
Turn the brownie batter into the lined pan. Chuck the pan in the oven (gently) and bake for around 40-45 minutes, but check after 35 minutes, just in case.
It’s done when you shake the pan and nothing jiggles. If you really want to make sure, stick a fork in it. It should come out almost all the way clean, but with one or two bits of brownie batter stuck to the fork. In other words, if the fork comes out spotless, the brownie batter is probably over baked.
Take the pan out and let it cool for at least 15 minutes before you cut it up and indulge.