Softy, Thicky Brownies


I was talking to my mum last night about the easy tastiness of brownies. If you have children or a man in your life (or, egads, both!) then you will save an absolute fortune – and improve their health – by baking for them at home. Packaged sweets are hideously impregnated with garbage to preserve shelf life, and are often laden with so much sugar that you end up with a dependency/addiction. Once you buy ingredients for your own puds, you find yourself balking with silent rage at 2 day-old coffee shop muffins at £1.80 apiece – that’s nearly $4!

Nowadays, Mr. Darcy turns his nose up at cupcakes in shop windows with their whore-ish stacks of solid icing, and isn’t even tempted by the myriad “bake at home” sweeties in the supermarket. The puddings I make him are fresher and have only basic ingredients, no hidden beasties to be found. And for the first time ever, I experienced the fast and easy joy of baking brownies.



  • 1 cup sugar
  • 125g unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Icing (or you can mix in some semi sweet choc chips to the brownie mixture)

  • 1 cup icing sugar
  • 2 tbsp cocoa powder
  • 2 tbsp softened unsalted butter
  • 1/4 tsp vanilla
  1. Put the sugar, butter (cut into cubes), and cocoa powder into a pan and heat on medium until butter melts – mixing all the time to avoid burning
  2. Remove from the hob and whisk in the eggs and vanilla
  3. Sift in the flour, baking powder, and salt and mix just until blended
  4. You can add some nuts or the choc chips here if you like
  5. Grease and flour an 8in sq pan (mine was about 8x10in and it was okay)
  6. Pour in brownie mixture and level
  7. Bake at 180°C or 160°C for a fan oven for 25 mins
  8. Make up the icing by combing all the ingredients, then adding about 2 tbsp boiling water (go slow to get the right consistency)
  9. Let the brownies cool just enough so that the top is the same temp as your hand, then ice it up and serve so that the centre is still nice and hot

These are the kinds of brownies that need a big glass of milk to go down, they’re so soft and thick. Just a little note about cutting them up: I like to cut them as long strips rather than cubes so that every slice has a bit of the soft centre. Fairness is key 🙂 Oh, and those are white choc chips that husband snuffled out of the pantry and sprinkled on top.


One Response

  1. drooooooooool

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