This brownies recipe has been following me ever since I started baking in secondary school. It is one of the oldest and the most-used recipe and it has never once failed me. I can’t exactly remember where I got this recipe from, but this recipe is easy, so easy that you just want to keep making them over and over again. There is no need for an electric mixer – just a pot, a wooden spoon and an oven.
Some people like their brownies to be more cake-like while some like them to be more gooey. I love both. They are just so hard to resist. The rich chocolate flavour of the cake-like/gooey brownie together with a scoop of vanilla ice cream – and to be more extravagant, a drizzle of chocolate sauce – mmm… heavenly and SO irresistible.
- 1/2 cup sugar
- 1/4 cup evaporated milk
- 1/4 cup salted butter
- 8 ounces semi-sweet chocolate / orange chocolate / dark chocolate, chopped
- 2 eggs
- 1 teaspoon vanilla essence
- 3/4 cup all-purpose, plain flour
- 1/4 teaspoon baking soda
- Preheat oven to 160 degrees Celsius. Grease a 9-inch square baking tin and line with baking paper, extending two of the sides (see photo below.)
- Combine sugar, evaporated milk and butter in a saucepan. Cook over medium heat, stirring with a wooden spoon constantly until the butter has melted and the mixture has come to a boil. Remove from heat and stir in chocolate until all of the chocolate has melted.
- Beat in eggs and vanilla essence. Gently stir in flour and baking soda until incorporated. Pour batter into prepared baking tin. Bake for 30 to 35 minutes. Leave brownies to cool in tin and using the extended sides of the baking paper, life the brownies out. Cut into 16 squares. Dust with icing sugar and top each with a scoop of vanilla ice cream and serve immediately.