Giant Chocolate Brownie

Yield: 4 – 6 servings

Time: 20 minutes

There isn’t much of a coffee house culture outside a few large cities in the US. It’s mostly run of the mill from McDonald’s to Starbucks – the usual commoditized fare. This quick and easy brownie will let you have it all without waiting at counters. Best of all, there are only two dishes to wash and you are finished in 20 minutes.

Ingredients:

US MeasuresMetric
  • about 2/3 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2/3 cup 60% semisweet chocolate chips
  • 1/4 cup unsweetened natural cocoa powder
  • 1/8 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 1 Tbsp rum or more to taste
  • 1/2 cup chopped walnuts
  • 80 g all-purpose flour
  • 150 g granulated sugar
  • 115 g 60% semisweet chocolate chips
  • 30 g unsweetened natural cocoa powder
  • 1/8 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs, lightly beaten
  • 80 ml vegetable oil
  • 1 Tbsp rum or more to taste
  • 55 g chopped walnuts

Preparation:

Heat the oven to 350°F (180°C).

Lightly grease and powder with cocoa a 9-inch (23 cm) cake pan. In a medium bowl, mix the flour, sugar, chocolate chips, cocoa, cinnamon, baking powder, and salt with a wooden spoon until well blended. Add the beaten eggs, oil and rum and mix again to obtain an homogeneous batter. Scrape mixture into the cake pan and spread evenly. Sprinkle the chopped walnuts on the top.

Bake in the center of the oven for 12-15 minutes. Keep a close eye on it. A toothpick inserted in the center of the brownie should come with some gooey pieces attached to it. Let cool at least 10 minutes. Cut into wedges and share it warm, or cold.

Serve with ice cream or a dollop of greek yougurt.

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