These brownies are more-ish and delicious! The original version had walnuts in them but we left these out and made them nut-free. Your monkeys will love them! Another wonderful recipe by Anneka Manning from BakeClub.
(To make these extra special – and for an adult’s only version – we substituted the walnuts for prunes soaked in brandy).
250g good-quality dark chocolate, chopped
150g butter, cubed
165g (¾ cup, firmly packed) brown sugar
3 eggs, at room temperature, lightly whisked
75g (½ cup) plain flour
2 tbsp unsweetened cocoa powder
¾ tsp baking powder
150g walnuts, toasted (see Note)
melted butter, to grease
icing sugar or unsweetened cocoa powder, to dust (optional)
1. Preheat the oven to 180°C or 160°C fan-forced.
2. Grease a 16cm x 26cm shallow slice tin. Line the base and long sides with one piece of baking paper.
3. Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth.
4. Remove the bowl from the saucepan. Add the brown sugar and eggs to the chocolate mixture and use a balloon whisk to stir until well combined.
5. Sift together the flour, cocoa powder and baking powder. Add to the chocolate mixture and stir until just combined.
6. Pour the mixture into the prepared tin and spread evenly. Bake in the preheated oven for 35–40 minutes or until moist crumbs cling to a skewer inserted in the centre. Leave to cool in the tin.
7. Lift out the brownie from the tin using the baking paper. Cut into squares and serve dusted with icing sugar or cocoa powder, if desired.
8. These brownies will keep in an airtight container in a cool place (but not in the fridge) for up to 5 days.