Hevz's Brownies

This readers is a brownie to end all brownies. There isn't one person who doesn't like it and even when they ask "just a small piece" they come back asking for me. Why?

It is interesting. It's simple, it is both sqiudgyish (for those who like there brownies so) and has crunchie pieces (again for those who like those) so I guess it has appeal across all brownie devotees.

The recipe was originally found in a children and kids recipe book by a internet friend and she shared it on a forum I belong to and then one after the other, people tried it and were head over heels in love with it.

I was a late baker for the recipe, mainly because I can't eat chocolate but in the end, even I relented and I am so glad I did.

You can use the "base" recipe and then start adding other items for different variations, like craisins or walnuts or both at the same time.

Recently, I made 8x the recipe for a fundraiser where I work and I even got emails from people saying how much they loved it and begging for the recipe. It's no secret, it's easy, it uses a melt and mix method which I think is one of the keys to it's success.

Easy to double the recipe and you can freeze brownies too - not that I have ever frozen these ones but, in general, you can freeze them, if you had to.

Using an aluminium throw away tray also makes it a breeze and again easy for transportation. You can use a cake tin but really why bother?


Because of who first introduced so many people on the forum to this recipe we all call them Hevz Brownies and rightly so.

Enjoy making these.

Hevz Brownies - makes 12 large pieces

200grams butter chopped
100grams cocoa powder - I used dutch cocoa
4 large eggs
450 grams caster sugar
1 teaspoon vanilla extract
100grams self raising flour
150grams white chocolate chips (I use dark chocolate couverture as I wanted deep deep chocolate taste)

Method

Preheat oven to 180C fan forced

Grease and line a shallow baking tin about 23cm square or what I used a an oblong aluminium foil tray which is 28cm x 24cm. All it means is that they won't be as high but it really doesn't matter.

In a large saucepan melt the butter, take it off the heat and then sift the cocoa butter into the butter and mix using a small whisk. Set aside.

Using your mix master bowl add the eggs and the sugar and with your whisk attachment whip these for at least 5 minutes. The more air the better.

Add the chocolate to the butter and cocoa and also add the vanilla and stir a little.

Add the egg mixture to the chocolate and butter (or do it the other way, it is very forgiving) and mix well.

Then add the sifter flour and mix gently, don't over mix it.

Our into the prepared tin.

Bake for approximately 40 minutes until it is crisp on the top and soft in the middle.

Leave to cool for 10 minutes or so and then slice into pieces.

You could dust it with icing sugar but there really isn't any need.

It is sweet and indulgent just as a brownie should be. Bake this, share this and watch the reactions on the people's faces - priceless.