Chocolate Brownies

I want to introduce you to one of my favourite cookbooks ever.

Betty Crocker's Cookbook

Everything you need to know to cook today.

I bought it in the United States about 6 or so years ago. It's a beauty, for all of you who wonder what's what in the USA food culture. I make Sloppy Joe's, Smokey BBQ Sauce, Cornbread, Southern Fried Chicken, of course Brownies and lots, lots more.

This has to be the best Brownie recipe I have ever used. It simply beats the rest and anyone can do it. They are so delicious, so rich and so much chocolate. I made these with the girls today. I know they're good Brownies, when the kids are just hanging to lick the bowl. The taste explosion begins even before they are baked. Betty Crocker's recipe is a brilliant one and you should try it at home. This is a double batch recipe. So if you only want to make a half batch, just halve the ingredients.

The Ingredients

1. 230 grams Butter
2. 300 grams Dark Chocolate Buds
3. 3 and a half cups of Sugar
4. 4 teaspoons of Vanilla Extract
5. 6 Eggs
6. 2 cups of Plain Flour
7. Icing Sugar to dust
   

Heat oven to 350 degrees. Line large slice pan with Baking Paper. Not your normal small pan but one that is twice the size. You can use a roasting tray if you like. Melt butter and chocolate in a saucepan over low heat, stirring constantly. Cool for 5 minutes.

Beat sugar, vanilla and eggs in a medium bowl with electric mixer on high speed for 5 minutes. Beat in chocolate mixture on low speed, scraping the bowl occasionally. Beat in flour until just blended, scraping bowl occasionally. Spread in pan.

Bake for 40 to 45 minutes or just until Brownies begin to pull away from side of the pan. Cool completely in pan on a wire rack. Then dust with icing sugar generously. I cut off the edge pieces because I am a neat freak. But Dave and the kids have those bits polished off fairly quickly. Then cut into squares. I like to eat them with a big glass of ice cold milk.

So easy and they so add to your squishyness, but Who Cares?