Recipe by Um Safia
This is our family recipe for chocolate brownies that we make for Easter. They never hang around long so I try to make at least 2 batches at a time! These are incredibly easy to make - the kids can make them without any fuss!
Top Review by kitchen hexe
These brownies were very nice... and very easy to make, which I appreciated! The batter is incredibly thick and sticky, but it worked out beautifully. The tin foil in the pan is SUPER ~ makes cleanup a snap. I wanted them to be chewier and softer so I didn't keep them in the whole 40 minutes, more like 30 or 32 minutes (depending on your oven as well). I also substituted chocolate mint chips instead of the walnuts for a bit of zing, and they were lovely, really chocolatey! My husband and I devoured these. Next time, I think I'm going to try using Splenda instead of sugar (my brother is diabetic and loves brownies, so he'll appreciate that). Thank you for submitting, I'll be making these again!
- 177.44 ml cocoa powder (best quality)
- 177.44 ml margarine
- 473.18 ml granulated sugar (I often reduce to 1 3/4)
- 4 large free range eggs
- 295.73 ml plain flour
- 7.39 ml baking powder
- 4.92 ml salt
- 236.59 ml chopped walnuts (optional)
- 473.18 ml confectioners' sugar (icing)
- 44.37-59.16 ml cocoa powder
- water (enough to make a thick icing)
- miniature chocolate egg (approx. 30)
- candy sprinkles (optional)
Directions See How It's Made
- Melt the margarine in a large heatproof bowl in the microwave.
- Add the sugar, cocoa powder and salt. Mix well then beat in the eggs.
- Fold in the sifted flour, baking powder & finally the walnuts if you're using them.
- Pour into a dish (approx 9x13) lined with greased tin foil and bake in a preheated oven at 180°C / 350F for 30-40 minutes (depend on how gooey you like them!).
- Allow to cool completely before icing.
- To make the icing, sift the icing sugar and cocoa powder into a bowl. Carefully add a little water at a time until you have a nice thick icing.
- Carefully spoon over the brownie and spread out evenly using a pallet knife. Allow the icing to set for a few minutes before adding the sprinkles (so they don't absorb moisture and leach out).
- Score into approx 2" squares using a sharp knife and place a chocolate mini egg in the centre of each square.
- When the icing has set you can then cut the brownie into the squares.
- Store in an airtight container.