The BEST Chocolate Brownies

150g butter chopped

125 g dark chocolate (3/4 cup of choc chips or weigh some dark ghana whittakers on your scales)

3 eggs

1 & 1/2 cups sugar

1 tsp vanilla essence

1 cup plain flour

1/4 cup cocoa powder

icing sugar to dust

Method:

Preheat oven to 180’c (170’c fanbake or 3D hot air is best if possible)

Line a 20 cm tin with baking paper extending over sides to make lifting out easy.

Put butter and choc in a pyrex bowl/jug in the microwave and heat in 30 second lots to melt together (use a plastic spoon to mix inbetween melting so you can leave it in the bowl while continuing to melt down)

You can alternatively put a pot of water on the stove and place the butter and choc in a metal or glass bowl sitting on top of the pot until it melts.

Set the butter & choc aside to cool.

Use two forks back to back to whisk the eggs, sugar, and vanilla.

Add the butter & choc mix to the eggy sugar liquid then FOLD in the combined flour and cocoa. Don’t over beat this.

Pour into the tin and bake for 40 mins

Let cool (it will sink down as it cools) and then lift out and cut into squares.

Leave it on the bench overnight so the outsides go hard while the insides stay all soft.

Options: add chopped nuts like macadamias or pistachios, white chocolate chunks (milky way bars!),fresh/frozen raspberries or cherries, glazed citrus peel like orange or lime, chunks of after dinner mints… endless possibilities because so many flavors go with chocolate!! 🙂

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Creamed Corn Fritta’s

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These remind me of my mom.

At the end of the shoestring budget these filled us for dinner until the next grocery shop.

 

1 cup wholemeal flour

1 cup plain flour

3 tsp baking powder

spices to taste: paprika, cayenne

2 eggs

2 tins creamed corn (400g )

2 tbsp water if you want to thin it a bit.

 

Mix to make thick batter and fry large spoonfulls flattened out in a frypan.

Makes 12 palm sized frittas to easily serve a family of four.