Brownies
Brownies are an American favourite - no biscuits, but a chocolate slice popular with young and old. Their colour is rich and brown. (Printed in 1989 “Alison Holst New Microwave Cookbook”)
100g butter
2 eggs
1 cup sugar
1 teaspoon vanilla
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1 cup flour (gluten free flour can be used)
¼ cup cocoa
1 teaspoon baking powder
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1. Melt butter in large Pyrex jug on high for 40 secs.
2. In a small bowl beat the eggs, sugar and vanilla well with a fork or rubber scraper.
3. Then add eggs mixture to cooled melted butter.
4. Sift the flour, cocoa and baking powder into a bowl and then stir into the egg and butter mixture taking care not to over mix.
5. Spread mixture in a 20 cm square pan lined with bottom lined with baking paper
6. Microwave for 6 minutes or when the centre is dry.
7. Dredge with icing sugar and cut into wedges when cold.
Variation: Sprinkle ½ cup chocolate morsels over surface before baking.
Quick Chocolate Brownies
Brownies are very versatile – they make a great snack with tea or coffee and served with vanilla ice cream, are a delicious dessert. This version is butter free and for extra speed and convenience is microwave. Microwave brownies are soft-textured when served the day they are made, but do tend to become a bit firmer on standing. They are good both ways just different! (Alison and Simon Holst, Kiwi Favourites Printed in 2008)
½ cup canola or other light vegetable oil
2 eggs
1 cup sugar
1 teaspoon vanilla
½ teaspoon salt
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½ cup self-raising flour) Gluten free flour
½ cup plain flour) can be used
¼ cup cocoa
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1. Measure the oil, eggs, sugar, vanilla and salt into a medium sized bowl and beat well with a fork.
2. Measure the flours and cocoa into a sieve over the bowl. Sift into the mixture and fold everything together evenly, using a stirrer or rubber scraper.
3. Line 20 cm square microwave container with straight sides at least 6 cm high, with a piece of baking paper. Tip in the prepared mixture and spread evenly. Cover with baking paper. (Covering is important for even rising and cooking)
4. Stand the dish on an inverted plate so it is at least 1 cm above the cooking surface.
5. Microwave on high for 4 – 7 minutes, checking every minute after 4 minutes. Do not worry if the surface looks rather uneven, but don’t take the brownies out of the microwave until they are dry on top. Cool in cooking container then turn out onto a cutting board. When cold, cut into bars.
6. Dust the top with icing sugar.
(If preferred bake brownies in 20 cm square baking paper lined pan at 180 C for 20 – 30 minutes or until a toothpick comes out clean.)
Adpations: Baking paper substituted for gladwrap.
Gluten free substitute flour for gluten free flour.
Chocolate Berry Fudge Brownies
You can find a video of this recipe under the label brownie
1 cup of fresh or frozen berries. Thaw frozen ones and remove as much water as possible
¼ cup of melted butter or coconut oil
4 Tablespoons honey
100g good quality dark chocolate
400g black bean or kidney beans drained and rinsed
1 teaspoon baking powder
2 free range eggs
1. Preheat oven to 150 C. Lightly grease and line a 18 cm by 20 cm square cake or slice tin with baking paper.
2. Place oil or butter, honey and dark chocolate in a medium-sized saucepan and gently heat on medium, stirring frequently until chocolate is melted. Allow to cool slightly.
3. Transfer to a food processor with beans, baking powder and eggs and blitz until smooth and well combined, scraping down the sides of the food processor with a spatula a few times.
4. Spoon mixture into prepared tin. Scatter berries over and bake for 20 – 25 minutes until brownie is mostly set around the edges, but still slightly soft and fudgy in the middle.
5. Place in the fridge for about 10 minutes to allow it to set slightly. Cut into 24 pieces with a large sharp knife. Delicious eaten warm or cold and stores well in the freezer in an airtight container in the fridge for up to a week.
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