
Photo: Sindira Chetty | Styling: Gary Wium
Makes 12 squares
- 1 cup butter
- ¼ cup milk powder
- ½ cup cocoa
- 3 Tbsp espresso coffee (can be powder as well)
- ½ cup chocolate with nuts (nuts are optional)
- 170ml vegetable oil
- 3 large eggs
- 1 cup brown sugar
- ¾ cup icing sugar
- ½ tsp vanilla essence
- ½ cup flour
- ¼ tsp salt
- 1 cup chocolate chips
- 1/3 cup of walnuts (optional)
- Line a 20cm x 20cm baking dish with parchment paper and preheat the oven to 180°C.
- On a low heat, melt the butter. Once the butter becomes foamy, add the dry milk powder and stir until the mixture turns brown. Remove from the heat.
- Add the vegetable oil, cocoa, espresso coffee and ½ cup chocolate with nuts to the butter mixture. The residual heat should melt the chocolate. Set aside to cool.
- In a separate bowl mix the eggs, brown sugar, icing sugar and vanilla essence. Combine until the sugar is dissolved.
- Combine the butter and egg mixtures together. If your butter mixture is still warm, pour the egg mixture into the butter mixture in a thin stream, ensuring that you continuously stir the mixture.
- Add the flour, salt, chocolate chips and walnuts to the batter and mix well.
- Pour the batter into the prepared baking dish.
- Bake for 25 to 30 minutes, depending on the thickness of your brownies. Check that your brownies are cooked by inserting a toothpick into the centre of the dish; if it comes out clean, the brownies are cooked.
- Serve with cream or ice cream and fresh fruit.