It was a gloomy monsoon morning in September 2015. I had been trusted with the responsibility of baking a birthday cake for my Dad. As much as I enjoy baking, I was tired of making the same old chocolate cake for the 10th time in a row. I was desperate to try something new. As I started contemplating, I suddenly recalled watching this super-easy brownie recipe on a cooking show.
Who doesn’t love a bite of a gooey chocolate brownie. But every brownie recipe I found on the Internet called for cooking chocolate, double cream and what not. Sitting in my home in a quaint industrial town, I only had access to cocoa powder, flour, sugar, eggs and butter, of course. Then I remembered the one I had watched on the T.V. asked just for these ingredients. Too bad I didn’t note the instructions at that time. Agh!
I thought of giving it one last shot and searched for “Donna Hay’s Brownie Recipe”. And, there it was. The simplest and quickest brownie recipe I could have asked for. The original recipe called for using a traditional oven. Since I didn’t have access to one, I crossed my fingers and experimented with the microwave oven at home. And it made my Dad’s birthday exceptionally memorable.
Ever since I tried this magical recipe, I have not gone back to my traditional chocolate cake. Plus, I have never felt the need to look for any other recipe. While its creator Donna Hay calls it the “Standby Brownies Recipe”, it stands to be my go-to dessert recipe. It yields the most fudgy, gooey yet soft chocolate brownies. What more could I ask for?
It’s time I share my favourite brownie recipe with you.
- 150g butter
- 1¼ cups (275g) caster sugar
- ¾ cup (75g) cocoa
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup (75g) plain (all-purpose) flour
- In a double boiler, mix the butter, sugar, and cocoa powder until the butter has completely melted and the mixture is well-combined. Set it aside to cool.
- Beat the eggs gently and add the vanilla essence.
- Whisk together the eggs and the chocolate mixture.
- Sift the flour over this mixture and whisk well until you get a silky batter without any lumps.
- Finally, transfer the batter into a pre-greased microwave-safe baking dish.
- Depending on the make of your microwave oven, you will have to cook the brownies for about 4 to 6 minutes. When it’s done, it will be slightly moist on the top. Don’t panic. The brownie will continue to cook for some time after that.
- Once it is cool, cut into bite-sized square and decorate with icing sugar. Goes best with a scoop of vanilla ice-cream, a generous drizzle of chocolate syrup and some chopped nuts.
Here is the link to the original recipe.