What would you say if I told you these brownies are so easy you could put them together while dinner was cooking and they would be ready for you when dessert time came around?
You might call me all sorts of names for leading you astray on a Monday morning.
What would you say if I told you that you only need a saucepan, a spoon, and a baking tin to make this fudgy chocolate treat?
You might tell me that I am an enabler, and that I am making it far too easy for you to break the promises that you made to yourself about eating well this week.
What would you say if I told you that a balanced diet is all about balancing your indulgences with healthy eating and exercise?
You wouldn’t say anything, you would realise my wisdom (or..er…rationalising), and race into the kitchen to make some brownies!
Melt and Mix Chocolate Brownies
Adapted from Martha Stewart’s Cookies. Makes 16 2×2 inch brownies.
- 120 grams dark (60-70%) chocolate, roughly chopped
- 100 grams butter, cubed
- 3/4 cup white sugar
- 2/3 cup plain flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons vanilla essence
- 2 large eggs
- 3/4 cup milk chocolate chips, divided
- Preheat oven to 160C (320F) and line an 8-inch square baking tin with baking paper.
- In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
- Remove pan from heat and stir in all remaining ingredients.
- Pour brownie batter into prepared pan and sprinkle remaining chocolate chips over the top.
- Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 30-35 minutes.
- Allow to cool completely before slicing into pieces. Brownies can be kept in an airtight container for up to four days – if they last that long!
Tell me, dear reader, what are your biggest temptations on a Monday?