Economical Chocolate Brownie Recipe
Sometimes you may just want to raid the cupboard to create something sweet, which is how this recipe came about for me. Most recipes we make for Chocolate Brownies use bars and bars of chocolate. This may not be what you are wanting for the event, circumstance or perhaps for fundraising purposes, you may want to make something with a better price point.
It is an economical store cupboard Chocolate Brownie Recipe that tastes decadently chocolaty.
I always keep organic good quality cocoa powder for my Easy Chocolate Cake and this recipe. You may have gathered that I like quick recipes and this one is stirred together, cooks in 20 minutes and uses a bowl and a spoon, so you can’t get quicker than that…unless you buy a tub from the shop!
If you have family or friends that are at uni this would be a great recipe to share with them too, these Chocolate Brownie is easy to make in halls or in a student house.
Like many of my recipes they are a blank canvas for them to become your own creations, here are some ideas:
If you are taking this recipe to a dinner party, pop a Ferrero rocher or a square of the host’s favourite chocolate or biscuit on top of each piece of brownie. My friend Marie loves macaroons, so to make the brownie even more decadent and as a birthday treat, I put a macaroon on every square.
Serve this as a make-ahead dessert with raspberries, creme fraiche or ice cream.
I don’t usually dress the brownies for Christmas, my time evaporates. This was so quick and easy you can add it to your Christmas repertoire and make it two days ahead.
- 400g caster sugar
- 225g melted butter
- 60g organic cocoa powder
- 1 teaspoon vanilla paste
- 4 eggs
- 225g plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Optional
- 60g flaked almonds or chocolate chips
- Preheat the oven to 180 degrees C
- Grease and line a 23 x 33cm square brownie tin.
- This recipe is so simple you just add and stir the ingredients together into a bowl in the order they appear above.
- Bake for 20 minutes until the top is firm but still a little wobbly.
- Cool in the tin, seven and enjoy.
In a large bowl add the caster sugar and stir in the melted butter.
Add the cocoa powder and stir together until well incorporated.
Crack the eggs into the bowl and add the vanilla essence, mix everything well together until combined.
Place the flour, baking powder and salt onto the top of the brownie mixture, don't stir.
Add the almonds on top of the flour, gently fork the almonds to coat them in the flour and then combine the mixture together. This will keep the almonds from sinking to the bottom of the brownie tin.
Bake for 20 minutes until the top is firm but still a little wobbly.
