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I love nothing better than a soft squishy brownie, that literally releases a volcano of flavour as you bite into it.  I whipped some up yesterday afternoon & cooked them in two different ways – in muffin tins as individual brownies, & then in a cake tin to cut triangular ones.  The different tins allowed for different baking times, so the ones we baked for a shorter time so they were yummy & gooey in the centre, & the others were more cripsy & firm.


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The Best Chocolate Brownies Ever

Mix in one bowl:

  • 1 1/2 cups sifted Flour
  • 1/2 cup Cocoa
  • 2 cups Sugar
  • 5ml Salt
  • chopped Pecan Nuts OR Lindt balls (optional)

In another bowl mix & beat:

  • 4 Eggs
  • 1 cup Oil
  • 1/2 cup Water
  • 7.5ml Vanilla Essence

Add the wet mixture to the dry mixture, & put it in a greased shallow bowl or as cupcakes.

Set the oven to 170°C, & bake for approximately 17 minutes.  The secret is to watch them baking & take them out as soon as the outside is done, leaving the the centre soft & moist.  You may have to try this several times to get it exactly right, as all ovens differ.

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Extra:  I also added a scoop of O’Nutricia Collagen!  Yum.

You can also make some icing, or add cream/ice-cream, or sprinkle icing sugar on top to make them even more decadent.


We (i.e. husband & myself) finished half of the brownies before we left for our New Year’s Eve celebrations – they are even better when they are warm & gooey, but there is no harm in trying to save some for the next day.

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