Quick and easy chocolate brownies – using the cocoa and saucepan method. I know that people have tried and tested recipes for chocolate brownies, and have strong feelings about whether they should include melted chocolate or not … this recipe works well and is reliable.
You can add 2-4 oz of chopped nuts or chocolate pieces if you must, but it is very good as it is.
4 oz butter
8 oz granulated sugar
4 oz gluten free flour (and 1 tsp of baking powder if your flour is plain flour)
1.5 oz cocoa
1 tblsp milk
0.5 tsp salt
1 tsp vanilla extract (or essence, if that is what you have).
Melt butter in a pan. Add sugar, flour, cocoa, baking powder, and salt.
Beat together the eggs, milk and vanilla extract.
Add the egg mix to the pan, and beat well.
Pour into a lined and/or greased 8″ square baking pan and cook at about 180C for about 20 mins.
Allow to cool in the pan for 10 mins or so, and then take it out.
You can ice this with a coffee-flavoured butter icing, if you choose. I usually ice one half, and leave the other plain, because the children have different preferences.
To make a butter icing, beat together about 2 oz of butter with 4 oz of icing sugar (I think this is called confectioner’s sugar in the States), with some coffee essence if you have it, or 1 tblsp or so of strong black coffee. If it is too runny, add more icing sugar – or add a tiny bit more coffee flavouring if it is too stiff. It shouldn’t run off the fork, and you should be able to draw fork lines in it without them disappearing.