These chocolate brownies are deliciously gooey and the perfect treat for when something sweet will do just fine! Whip up a batch and indulge!
Chocolate brownies the South African way
- 185g self-raising flour
- 250g castor sugar
- 150g dark chocolate, broken into tiny pieces
- 85g unsalted butter
- 3 large eggs, beaten
- 5ml (1 tsp) vanilla extract
- 50g hazelnuts, roasted, skinned and chopped
- vanilla ice cream, to serve
Preheat the oven to 180°C. Grease and line a 20cm square cake tin.
Sieve together the flour and castor sugar.
Melt the chocolate and butter in a bowl set over a pan of gently simmering water or in the microwave for 90 seconds on high. When just melted, stir gently. Set aside until lukewarm.
Stir the eggs and vanilla into the chocolate. Fold in the sifted dry ingredients, stirring quickly and lightly until smooth. Fold in the hazelnuts.
Pour the mixture into the prepared tin and bake in the oven for 35 minutes. The top and edges will be crusty, the inside slightly gooey.
Leave in the tin until lukewarm, invert from tin and peel off paper. Allow to cool off and firm up a bit before cutting into squares.
Serve warm or cold with vanilla ice cream.
Keen on baking something different? Try this recipe: Gooey bacon and marshmallow-studded chocolate brownies