Most people’s ideal brownie is one that is moist in the centre, almost gooey, and with a rich, deep chocolate flavour. This recipe uses both chocolate and cocoa powder, which gives the brownies plenty of chocolate flavour, and also contains muscovado sugar to help produce the desired fudgy texture.
Fold in 55 g (2 oz) coarsely chopped pecan nuts after adding the flour mixture.
These are a healthier version of a traditionally high-fat favourite. The fat content is reduced by substituting cocoa powder for some of the chocolate. Cocoa powder contains 5 times as much iron as chocolate. Although eggs contain cholesterol, eating them normally has little effect on blood cholesterol levels. As eggs are a valuable source of protein, vitamins and minerals, they are a nutritious food to include in a healthy, well-balanced diet.
Awsome, easy and quick to make, and everyone whos tried mine has loved them - so much i had to go out and get more choc to make a 2nd batch! - 11 Jan 2011
First time I have made brownies. They came out really nice. I liked this recipe because it substitutes some of the chocolate with cocoa powder. Very rich and chocolatey and the addition of 55g pecan nuts tasted great. - 14 Oct 2009
This was so easy- I've never made brownies before because I thought they sounded complicated but these really weren't. I made them for my friend as an Easter present and she said they were absolutely delicious and asked me for the recipe. I made them the day before and wrapped them in the foil as it says and it seems to have worked a treat! - 14 Apr 2009