Who can go past a chewy, crunchy chocolate brownie? This is a straightforward recipe with the option to go a little heavy on the chocolate if you choose. Serve as is or with a blob of EASIYO yoghurt on the side if you need to cut through that chocolaty goodness.
Westgold Butter whipped in a food processor turns out super white and light, to serve with that special meal.
200g Westgold butter
2 cups caster sugar
2 tsps vanilla
3/4 cup cocoa
Just under 3/4 cup flour
1 tsp baking powder
200g chocolate chips (more is ok)
Heat your oven up to 150°c and grease and line a 20 cm x 30 cm dish. Either a lasagne dish or a metal tin both work fine (any smaller and you could end up with a taller brownie).
Melt the butter, the stir in the caster sugar, vanilla, eggs, and cocoa. This will result in a smooth paste. Add in the flour, baking powder, and chocolate chips of any variety and stir until combined. Place the mixture in a dish, then cook until it has formed a crust on top, and skewer still comes out with a little mixture on it. Make sure the mixture doesn't 'wobble' when you shake it horizontally (gently). It should be firm in the pan.
Pull it out and let it set for a good few hours before you cut it into segments.