BROWNIE POINTS
1. THE ALL-TIME CLASSIC
“The only way I can improve on one of these is when I sneak the almost empty Nutella jar from the cupboard before anyone else gets to it, add hot milk to the jar and shake it up for the best ever hot chocolate to go with the brownie. But a great cup of coffee will do, too.”
THE FUDGIEST BROWNIES
“ It has coffee; it has cornflakes. Therefore, it’s breakfast”
– Abigail Donnelly
Makes 20
EASY
GREAT VALUE
Preparation: 15 minutes
Baking: 20–25 minutes
butter 240 g, melted and cooled
vegetable oil 2 T
sugar 250 g
light brown sugar 200 g
free-range eggs 4
vanilla paste 1 T
flour 120 g
salt 1 t
good-quality cocoa 100 g
dark chocolate 200 g, chopped
Preheat the oven to 170°C and lightly grease a 20 x 20 cm baking tin and line with baking paper. Combine the melted butter, oil Pour the batter into prepared pan, smoothing the top with a spatula, and top with the remaining chocolate. Bake for 20–25 minutes, or until slightly fudgy but set. Allow to cool in the tin for 15 minutes before slicing into squares.
