ChocolateBrownieRecipe

* 7 oz Good Dark Chocolate, chopped
* 7 oz butter, chopped
* 1/3 cup Cocoa
* 1 1/2 cups caster sugar
* 3 eggs
* 1/2 cup plain flour, sifted
* 1/4 cup self-raising flour, sifted
* 6 oz White Chocolate, chopped
* 1 cup walnuts, chopped (Optional)

Preheat oven to 350F. Grease and line a 2" deep, 6" x 10" brownie tin. Combine dark chocolate and butter in a heatproof bowl. Microwave, uncovered, for 2 minutes on MEDIUM-HIGH (70%) power or melt over a double boiler, stirring until smooth. Mix the cocoa and sugar into the melted chocolate mix. Add the eggs, 1 at a time, mixing well after each addition. Add the flours and gently stir in the white chocolate and walnuts. Spread mixture into the prepared tin and bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin. Dust with cocoa and cut into squares to serve with ice-cream, unsweetened yoghurt or whipped cream.

Failing that buy your brownies online and have them delivered to your door, it does save on dishes, lol! Go to Mrs. Beasley's
for the next best thing to baking them yourselves!

8 tablespoons (1 stick) butter
4 ounces Unsweetened Chocolate (at least 70% cocoa)
1/2 cup dark chocolate chips
1 1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
2 eggs

Preheat the oven to 400 degrees Farenheit.

Line an 8 inch square metal baking pan with baking paper so that it comes up all four sides.

Melt the butter and chocolate in the top of a double boiler stirring gently.

Gently mix in the sugar, vanilla and salt with a wooden spoon or spatula. Add the eggs one at a time. Mix in the flour. Stir the mixture for at least a minute until the batter is smooth and begins to come away from the sides of the bowl. Pour half the batter into your tin, sprinkle chocolate chips over the batter then top with the remaining batter.

Bake the brownies at 400F degrees for 20 minutes or until the batter begins to come away from the sides of the pan.

When you remove the brownies from the oven, cool the pan completely in a roasting tin filled with iced water. Be careful to not get water on the brownies, I accidently dipped one corner of the brownie in the water the first time I did this so one half was delicious and the other waterlogged! lol!

Cut and serve!

6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup granulated sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts

Heat oven to 325°. Grease and flour an 8-inch square baking pan. In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition. Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture. Stir in the chopped nuts, blending well. Spoon into the prepared pan and spread evenly.
Bake for 25 minutes, leave to cool then cut and serve.

4 oz. unsweetened chocolate
1 cup butter
4 eggs
2 cups granulated sugar
1 Tbsp. vanilla extract
1/4 tsp. Salt
1 cup all-purpose flour

Preheat your oven to 350 degrees. Grease a 13 x 9-inch baking pan.

In a large saucepan combine the chocolate and butter. Heat over low heat until melted and smooth, stir occasionally. Remove from the heat.

Beat the eggs, granulated sugar, vanilla and salt until thoroughly blended. Stir in the flour, blending well. Spread the mixture evenly in the bottom of the greased pan. Bake for 25 to 30 minutes leave to cool completely before cutting and serving.