?

dekr8 - 2011-11-15 16:23:00

Donna Hay Chocolate Brownie
Melt:
150g butter
1 ¼ cup sugar
¾ cup cocoa
Mix well then add,
3 eggs
1 tsp vanilla
½ cup flour
Mix well, Bake 160*C for 30 minutes in 20cm tin
Cool in tin.

campmum - 2011-11-15 16:47:00

VERY EASY!! I've added nuts & white chocolate bits...really moorish & chocolatey

campmum - 2011-11-15 16:52:00

For a GF version try using a blend of rice flour and ground almonds... and melted gf chocolate...

nzl99 - 2011-11-15 18:26:00

This is the best I have ever tasted.I found it on
http://www.mrscake.co.nz/2011/03/simple-chocolate-brownies.h
tml

It uses chocolate instead of cocoa,something that I prefer in a brownie.I don't like nuts so use the extra chocolate. I love Mrs Cake's blog,and suggest you check it out if you like baking,although she does write about other aspects of food,eating out and so on.

Easy Brownies (adapted from Yogic Knitter's recipe)
Ingredients125g butter
100g dark chocolate
200g caster sugar
2 eggs
1 tsp vanilla extract
90g flour
200g of any of the following: chopped walnuts, macadamias or pecans, or dark, milk or white chocolate drops

Preheat the oven to 160 C. Line a brownie tin with baking paper.

Melt the butter and chocolate over low heat in a saucepan and stir until smooth. Remove the mixture from the heat and mix in the sugar, eggs and vanilla. Add the flour and mix, then add the nuts or extra chocolate and mix until combined. Pour into the prepared baking dish.

Bake for 25-35 minutes, until a skewer comes out without goo on it. Cool and cut into squares.

eastie3 - 2011-11-15 18:35:00

Hi Eastie.. just saw that Mrs Cake is a part of the messageboard here too.. just saw a post from her - post #39 in this thread..

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=373650&topic=13

juliewn - 2011-11-17 03:38:00

Try this one, I found this recipe to be the best:

Melt in a pot and then take off heat:
250 g butter
3/4 cup cocoa powder
2 cups sugar

Mix in with a wooden spoon:
4 eggs (one at a time)
1 tsp vanilla essence
1 1/2 cups flour
1 family size block chocolate (smash into pieces while in wrapper)

Line a baking dish with baking paper, pour batter in and bake for about 20-30 mins on 170C. Leave to cool in dish, when cool cut into pieces and dust with icing sugar....enjoy!!

Edited by tiger86 at 7:14 pm, Sun 20 Nov

tiger86 - 2011-11-20 19:12:00

This message was deleted.

elliehen - 2011-11-20 19:46:00

tiger86 wrote:

Try this one, I found this recipe to be the best:

Melt in a pot and then take off heat:
250 g butter
3/4 cup cocoa powder
2 cups sugar

Mix in with a wooden spoon:
4 eggs (one at a time)
1 tsp vanilla essence
1 1/2 cups flour
1 family size block chocolate (smash into pieces while in wrapper)

Line a baking dish with baking paper, pour batter in and bake for about 20-30 mins on 170C. Leave to cool in dish, when cool cut into pieces and dust with icing sugar....enjoy!!

That's pretty much the recipe I use except I melt the chocolate with the sugar and butter and then add everything else to it

sarahb5 - 2011-11-20 21:17:00

This is same ingredients as above but makes a really big tray of brownies with addition of raspberries as an option. I found this recipe on the Fresh Choice NZ Favourite recipe competition a couple of years ago, it was the overall winner. Always gets rave reviews and recipe requests and in my opinion is the perfect '10' for a brownie. The raspberries in it are excellent.

320gms butter, melted
1 & 1/4 cups cocoa
7 eggs, (size 6)
3 cups sugar
1 tsp vanilla essence
1 & 1/2 - 2 cups chocolate drops/chips (dark is best)
1 & 1/4 cups plain flour
1 tsp baking powder
fresh or frozen raspberries (optional)
icing sugar for dusting (optional)

Preheat oven to 160 C. Line a large baking tin/roasting dish (24 x 34cm
rectangle) Melt butter in a large microwave bowl or in a saucepan on stove top. Using an electric mixer, beat cocoa into melted butter. Add eggs sugar and vanilla, whiz with mixer for 3 - 4 minutes until the mixture begins to whip up in volume (about double). Mix in chocolate chips with a spatula, sift flour and baking powder in, stir gently till fully combined. Pour into lined tin, shake gently. If using the raspberries, dot them evenly over the surface then gently push under the mixture. Bake at 160 C for approx 1 hour, will depend on your oven, but brownie should look undercooked. Cool in tin for 10 minutes then put on to a wire rack to cool. Sift icing sugar over if desired. Cut into small pieces, for a dessert serve with a dollop of cream, goes great with a glass of red or a good cup of coffee. I love it to make it at Christmas and give it as gifts. It keeps well.

diamond-fan - 2011-11-21 14:20:00

elliehen wrote:

She's very approachable through her website too. I texted a desperate request in the middle of a culinary disaster and got a text back :)

Wow.. that's lovely of her :-)

juliewn - 2011-11-22 01:57:00

The one on the Godiva liqueur website. Its the best I've ever tasted.

punkinthefirst - 2011-11-25 01:13:00

My mums recepie for Brownies, it's the best brownie I've ever had.

********************
Brownies

125g melted butter
5 Tbs cocoa
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 cup choc chips
1/2 cup dried fruit, nuts or more choc chips

-In large bowl or pot, melt butter, add sugar, cocoa and eggs, and beat well. Add vanilla, salt, flour, baking powder, choc chips and fruit and nuts (if using).
-Fold together well.
-Bake 180 deg C 30 mins
You can ice them when cold so you can have more later.

********************

mch_nz1 - 2011-11-26 15:51:00

Hi, just a question. Does chocolate brownie freeze well. Thanks.

chooky - 2011-11-26 17:38:00

diamond-fan wrote:

This is same ingredients as above but makes a really big tray of brownies with addition of raspberries as an option. I found this recipe on the Fresh Choice NZ Favourite recipe competition a couple of years ago, it was the overall winner. Always gets rave reviews and recipe requests and in my opinion is the perfect '10' for a brownie. The raspberries in it are excellent.

320gms butter, melted
1 & 1/4 cups cocoa
7 eggs, (size 6)
3 cups sugar
1 tsp vanilla essence
1 & 1/2 - 2 cups chocolate drops/chips (dark is best)
1 & 1/4 cups plain flour
1 tsp baking powder
fresh or frozen raspberries (optional)
icing sugar for dusting (optional)

Preheat oven to 160 C. Line a large baking tin/roasting dish (24 x 34cm
rectangle) Melt butter in a large microwave bowl or in a saucepan on stove top. Using an electric mixer, beat cocoa into melted butter. Add eggs sugar and vanilla, whiz with mixer for 3 - 4 minutes until the mixture begins to whip up in volume (about double). Mix in chocolate chips with a spatula, sift flour and baking powder in, stir gently till fully combined. Pour into lined tin, shake gently. If using the raspberries, dot them evenly over the surface then gently push under the mixture. Bake at 160 C for approx 1 hour, will depend on your oven, but brownie should look undercooked. Cool in tin for 10 minutes then put on to a wire rack to cool. Sift icing sugar over if desired. Cut into small pieces, for a dessert serve with a dollop of cream, goes great with a glass of red or a good cup of coffee. I love it to make it at Christmas and give it as gifts. It keeps well.

Second this one - it is the ONLY brownie recipe I use now - not cheap to make but soooooo good - a real treat!

sarahj1 - 2011-11-26 19:36:00

chooky wrote:

Hi, just a question. Does chocolate brownie freeze well. Thanks.

Freezes brilliantly - especially the one recommended above

sarahj1 - 2011-11-26 19:37:00

oh my gosh another great recipe

spunkeymonkey - 2011-12-17 18:02:00

1.1/3 cups white flour, 1 tsp baking pwdr, 1.5 cups sugar, 1/2 cup cocoa, 4 eggs and 250gm margarine or butter (makes no difference to taste or consitency) Put all into a beater or wizz, and beat until pale in colour and fluffy, then into a paper lined tin and bake for 35-40 mins @ 180. Cooked when it springs back.

If I am feeling generous I put frozen mixed berrys and white chocolate in the centre of this, or sometimes just jam, so put half mixture in then the berrys/jam and put other half of mix on top.
Happy cooking..

Quotemackenzie2 (859 ) 3:45 pm, Wed 18 May #2
My recipe is slightly more *diet friendly* than your mackenzie ... tastes wicked too, and like yourself I only add berries if I'm in a generous mood!!

150g butt
3/4 C cocoa
3 eggs
1 & 1/4 C caster sugar (I use regular sugar with no difference at all)
1 tsp vanilla essence
1/2 flour
1 t baking powder.

Cook at 170 deg C in a lined cake tin for 30-40 mins (less when there's no berries included).

Quotedarlingmole (183 ) 3:55 pm, We

bev00 - 2012-05-17 20:47:00

I use nigella lawsons recipe. I makes a large one one. I use a 34 x 23 cm tin.

375g good quality dark choc
375g unsalted butter. (if using salted butter, leave the salt out)

Melt them together in a pot on slow heat. Then cool.

6 eggs
350g castor sugar
1 tbs vanilla extract
1 tsp salt

Beat together then add the choc mixture and combine till well mixed.

225g plain flour
250g white choc chips

Add flour and mix in then fold in choc chips.

Make sure your tin in lined then pour in. bake at 150c (reduce by 10 deg if fan forced) and bake for an hour. when cooked mixture should still be gooey but not wobble in the middle when you shake the tin.

Quotemarcs (52 ) 5:10 pm,

bev00 - 2013-05-17 22:02:00

too delicious not to bump

bev00 - 2014-05-18 01:36:00

I like a really fudgy brownie. Are any of the above recipes fudgy or are they more like chocolate cake?

jynx66 - 2014-05-19 16:45:00

Google Annabel Langbeins recipe, yummo!!!!

kay34 - 2014-05-19 19:08:00

Thank you kay34. I've copied & pasted it into my recipe book, complete with picture. It looks like the sort of thing I've been looking for.

jynx66 - 2014-05-21 17:01:00

brownies about to disappear

bev00 - 2014-05-24 23:25:00

bumping

kiwisportsgirl - 2014-06-21 01:28:00

Are any of these brownies cake rather than fudgey? I'm wanting a nice cake style brownie, not a fudge gooey one.

fee1965 - 2014-06-23 18:30:00

fee1965 wrote:

Are any of these brownies cake rather than fudgey? I'm wanting a nice cake style brownie, not a fudge gooey one.

I think they all have the potential to be less fudgey if you cook them for a bit longer but the ones with cocoa rather than actual chocolate are cake than fudge

sarahb5 - 2014-06-23 19:56:00

This message was deleted.

munchface - 2015-03-01 16:45:00

jynx66 wrote:

I like a really fudgy brownie. Are any of the above recipes fudgy or are they more like chocolate cake?

Less cooking = fudgy. More cooking = cakey.

awoftam - 2015-03-01 17:37:00

Just made the peanut butter brownie recipe in this month's Healthy Food Guide - delicious and definitely fudgey

sarahb5 - 2015-03-01 19:12:00

I have three that I adore on my site at the moment

Made this one yesterday as a gift - http://justamumnz.com/2014/10/29/ultimate-chocolate-brownie-
with-raspberries/

This one is fudgy like the above poster asked for - and easy! http://justamumnz.com/2014/10/18/divine-one-pot-brownie/

And this is an old favourite - delicious - http://justamumnz.com/2014/03/23/best-ever-chocolate-brownie
/

mooshiesmum - 2015-03-01 21:43:00

Oh bum... diet's gone out the window after looking at the Raspberry Brownie recipe and I only just started it today!

dons14 - 2015-03-05 17:09:00

Can't believe you are all posting your recipes to someone who can't even say please.

..pip.. - 2015-03-06 20:20:00

..pip.. wrote:

Can't believe you are all posting your recipes to someone who can't even say please.

Negative and mean. 'Please' don't ruin this lovely thread.

dons14 - 2015-03-07 14:03:00

elliehen wrote:

You might not be tempted when you see how sweet they are, but I note that both Annabel Langbein (in "Anyone Can Bake") and Annabelle White (in "Best-Ever Cakes and Slices") have the same quantity of butter and sugar in their recipes and both have added chocolate! I baked the Annabelle White recipe for book fair participants using Whittaker's Dark Ghana and the slight "edge" offset the sweetness. It freezes well.

Here goes:
QUICK & EASY BROWNIES
Source: Kalona, Iowa, Historical Village Cookbook

2 cups white sugar
1 cup (225 gm) melted margarine (or butter)
1/2 cup cocoa
1 teaspoon vanilla
4 eggs
1 & 1/2 cups flour
1/2 teaspoon baking powder

Beat all together and bake 20 minutes at 400*F (200*C). It should be fudgy in the middle and cake-like around the edges.

Annabelle White says: "Mixture should feel a little undercooked. Slice when completely cooled. Do not be alarmed at the amount of sugar in this recipe - this is the correct amount and not a misprint." She bakes hers in a 20 cm x 30 cm swiss Roll tin. If you want to add chocolate chips or chunks, both the Annabel[le]s add 200 gm.

You may be right. I will save that recipe for a special occasion and company.

Quote
kay141 (104 104 positive feedback) 3:28 pm, Wed 16 Apr #10
Really nice with white chocolate chunks in it or Raspberries Oh Yummy

Quote
lcl2 (469 469 positive feedback) 4:26 pm, Wed 16 Apr #11
Has, anyone got a Chocolate Fudge Brownie, that has Christmas Fruit Mince, included in the recipe.

Thanks, for any help.

Quote
willman (433 433 positive feedback) 5:54 pm, Wed 16 Apr #12

bev00 - 2015-04-16 22:40:00

The just a mumz choc with raspberry is beautiful, just made it for a potluck tea.

tui93 - 2016-02-27 15:11:00

awoftam is right, its all in the length of time you cook it. If you like it fudgy then take it out when it still looks quite wet in the centre half, if it looks almost done it will be more cakeish.

bisloy - 2016-02-28 10:47:00

** bump **

autumnwinds - 2017-02-27 02:46:00

Yum

mutley83 - 2018-02-27 16:46:00

This brownie is so quick and easy and completely crazy.
1 1/4 cups Nutella or similar (I used the cheaper one and it is fine) 2 eggs and 1/2 cup flour. Mix together and bake in a lined 8 inch square tin. Bake until cooked as normal for a brownie, about 25-30mins at 175C.

crazynana - 2018-02-28 21:53:00

I use justamum one pot brownie as my go to

it's not 'special' as such (but is delicious) the last bring a plate I made it for it was all empty after about 5 minutes when I went to get myself a piece and I had cut it into really small peices!

the only thing is to make it fudgy it needs to be slightly 'undercooked' compared to a normal cake and then it sinks so I get very flat brownies

havn't found a way round that yet

huca1 - 2018-03-01 08:38:00

Thanks guys some great recipient in here, I couldn't get the Mrs Cake brownie to work but have loved using the Donna Hay as a quick easy recipe

katherine4 - 2018-05-17 13:54:00

crazynana I used your receipe but was very flat i'm going to up the flour to a cup with tsp of BP what do you think I bought the 97% less sugar Hazelnut one,thanks ?

glynsmum - 2018-11-22 11:32:00

diamond-fan wrote:

This is same ingredients as above but makes a really big tray of brownies with addition of raspberries as an option. I found this recipe on the Fresh Choice NZ Favourite recipe competition a couple of years ago, it was the overall winner. Always gets rave reviews and recipe requests and in my opinion is the perfect '10' for a brownie. The raspberries in it are excellent.

320gms butter, melted
1 & 1/4 cups cocoa
7 eggs, (size 6)
3 cups sugar
1 tsp vanilla essence
1 & 1/2 - 2 cups chocolate drops/chips (dark is best)
1 & 1/4 cups plain flour
1 tsp baking powder
fresh or frozen raspberries (optional)
icing sugar for dusting (optional)

Preheat oven to 160 C. Line a large baking tin/roasting dish (24 x 34cm
rectangle) Melt butter in a large microwave bowl or in a saucepan on stove top. Using an electric mixer, beat cocoa into melted butter. Add eggs sugar and vanilla, whiz with mixer for 3 - 4 minutes until the mixture begins to whip up in volume (about double). Mix in chocolate chips with a spatula, sift flour and baking powder in, stir gently till fully combined. Pour into lined tin, shake gently. If using the raspberries, dot them evenly over the surface then gently push under the mixture. Bake at 160 C for approx 1 hour, will depend on your oven, but brownie should look undercooked. Cool in tin for 10 minutes then put on to a wire rack to cool. Sift icing sugar over if desired. Cut into small pieces, for a dessert serve with a dollop of cream, goes great with a glass of red or a good cup of coffee. I love it to make it at Christmas and give it as gifts. It keeps well.

I made this recipe yesterday...I wasnt that impressed. It tastes good/fine, the raspberries give it a nice touch. It uses a lot of expensive ingredients, and IMO......I have made and tasted better brownies which were far cheaper to make.....just saying. I think i'll try adding the raspberries to my own Brownie recipe next time i make it.

dibble35 - 2018-11-25 09:13:00

i use 50/50 brown and white sugar to the total sugar quanity
Makes a nice difference to the taste

kirkwood10 - 2018-11-25 18:24:00

i use 50/50 brown and white sugar to the total sugar quanity
Makes a nice difference to the taste

kirkwood10 - 2018-11-25 19:13:00

bump

bev00 - 2019-11-25 01:29:00