This is a simple recipe that can eaily be adapted.
150 g butter
3/4 cup cocoa
3/4 c caster sugar
1 tsp vanilla essence
1/2 c flour, sifted
1 tsp baking powder
Preheat oven to 160°C and line a 20cm square cake tin with baking paper.
Put the butter and cocoa into a small saucepan. Melt over a low heat and stir until smooth. Remove from the heat and set aside to cool.
In a large mixing bowl beat the eggs, sugar and vanilla essence until thick and creamy. Fold in the cooled chocolate mixture, sifted flour and baking powder. Pour the mixture into the prepared cake tin.
Bake for 30 minutes or until the surface of the brownie springs back when lightly pressed with your finger. Allow to cool in the tin.
Cut into pieces and dust with icing sugar or cocoa before serving.
Choc Hazelnut brownies
100g hazelnuts, toasted, skinned, roughly chopped. Add to the mixture before placing in tin
Black Forest Brownies
425 g can Cherries in Syrup, drained. Place the drained Cherries over the top letting them sink in by themselves.