My son had his birthday party this weekend and unbeknownst to me one of his little friends has a dairy allergy. Being someone who thrives on feeding people, I just couldn’t bear the thought of her not being able to join in and eat birthday cake or dessert so I whipped up this brownie for her. When I say “whipped up” I mean it: This took four minutes. I had the brownie ready to go in the oven long before the oven had reached the desired temperature!
This recipe is an adaptation of one I’ve been making for years (not sure where the original recipe came from?!) and it worked perfectly: Kind of dense, fudgey, moist, decadent. Yum…
Anyway, the little sweetheart was rapt to have her own brownie (I also made up a little parcel for her to take home – and I got a message from her Mum that it was delicious). I breathed a sigh of relief I’d been a good host!
Chocolate Brownie Recipe
Ingredients
1 + 3/4 cups sugar
2/3 cup cocoa (good quality – I used Equagold Premium Dutch Cocoa)
1/2 teaspoon baking powder
1 teaspoon salt
1 cup flour
1 cup plain/flavourless oil (not olive oil, something like rice bran oil works well)
1 teaspoon vanilla essence
4 eggs
- Preheat the oven to 180 degrees (normal bake). Line a baking pan (I use a slice tin) with baking/cooking paper.
- Place all ingredients in a large bowl. Mix well. Pour into prepared slice tin.
- Bake for 30-35 minutes.
