I’m very rigid when it comes to Brownies – not something I’m very proud of, but its dessert, it needs to be authentic. I find it very hard to believe that many bakeries actually get away with selling pieces of Chocolate cake cut up into squares and labeling them as brownies. I can understand if it’s simple brownie with no additional fancy bits like walnuts or almonds etc, but a chocolate cake cut up into squares is just not a brownie. The texture is wrong, there’s no chewiness, the crunch from the walnuts is missing and its greasy (which even a cake should not be). Below is an old favourite recipe of mine. While it’s my go-to Brownie recipe I have to admit unless I am using the same oven over and over again the results are not always the same and I need to make this a few times before I get use to the new oven. But these brownies are nice and chewy, freeze well and can be eaten straight from the freezer, or heated for a few seconds and had warm. 

1/2 cup cocoa
2/3 cup oil
2 cup sugar
4 eggs
1 1/2 cup flour
1 tsp baking powder
1 cup walnuts


  1. Preheat oven to 180 C. Grease 8x8x2 pan
  2. In a medium pan bring cocoa and oil to boil and remove from heat
  3. Beat sugar and eggs till fluffy and then add the cocoa mixture
  4. Stir in remaining ingredients and spread in pan
  5. Bake until brownies pull away from the sides of the pan, 30-35mins
Rich Cocoa and Oil mixture after a quick boil
Eggs & Sugar to be nice and fluffy
Add the Cocoa mixture and blend to mix evenly
Add the dry ingredients and remove the blender and bring on the spatula
Stir the dry ingredients being careful not overmix
Add walnuts and give it a last stir and finally bake!
I like the little cracks on top – it gives it that home-made touch:)
These brownies are chewy so the lower half should be fudge like


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