Quick and Easy Brownies
When I was growing up, these were the brownies that my mother and I, and, on occasion, even my brother and father, would whip up when we needed to “take a plate” to a function. Piano concerts, bake sales, workplace morning teas - these brownies made an appearance at all kinds of events. Incredibly easy to make, they are the perfect treat for when you want something sweet but not too rich, and can also be dolled up with an addition of chocolate chips if you want something fancier. As my family has to work with both wheat and dairy allergies, I have included our substitutions in the following recipe. I know, I know, there are a million and one recipes for brownies out there in the world, but for nostalgia’s sake, here are the ones from my childhood.
Chocolate Walnut Brownies
125g butter (we use dairy-free margarine)
1/4 cup cocoa
3/4 cup castor sugar
2 eggs
3/4 cup plain flour (we use rye flour)
3/4 cup chopped walnuts (optional)
Melt butter in a saucepan or microwave; pour into a medium-sized bowl. Stir in sifted cocoa and sugar, then add eggs, beating well with a fork or a whisk. Stir in the sifted flour and nuts, then spread evenly into a greased eight-inch square cake tin. Bake in a pre-heated moderate (350F) oven for 25 minutes, stand for 5 minutes, and cut in tin when warm or cold.
We rarely ever iced these brownies, but if you want that extra bit of pizzazz, sift 1 cup of icing sugar and 2-1/2 tablespoons of cocoa into a bowl. Stir in 2 teaspoons of soft butter, 1 teaspoon of vanilla, and approximately 2-1/2 tablespoons of water, until a spreading consistency has been reached. Ice brownies, and enjoy!
