Rich Brownies
Rich brownies are cake-like but are denser and not springy or gooey.
- Prep
- 19 min
- Cook
- 43 min
- Total
- 1 hr 2 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat oven to 175 °C (350 °F).
Procedure
Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat, stirring often.
Procedure
Remove from heat.
Procedure
Mix in the sugar, eggs and vanilla.
Procedure
Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.
Procedure
Mix in the nuts.
Procedure
Spread into a 30x20 cm (13x9 in) baking pan, or into two 20x20 cm (8x8 in) baking pans.
Procedure
Bake for 30 minutes, or until brownies pull away from the sides of the pan.
Notes, tips, and variations
This works well with 3 Tablespoons of oil in place of the solid fat. When using lard, ⅓ cup should be about right.
Notes, tips, and variations
Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one.
Photo: Tptrillion · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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