I remember when Australians didn't really know brownies, they were associated with all things US and had an air of mystery. It wasn''t until the 90's they appeared at cafe's and hotel morning teas, the same time, I was building a repertoire of slices suitable to share over a cuppa. Lucky for me, Maureen Simpson, was writing for 'House and Garden' . My girls and I, have tasted too many brownies over a twenty+ year span, now, we've concluded Maureen's brownie is officially the best. Here it is for you to enjoy.
The Best Brownie Recipe Ever! - Maureen Simpson.
200g plaistowe dark chocolate, broken
¾ cup caster sugar
1 cup plain flour
1 tspn vanilla essence
½ cup chopped macadamia nuts or walnuts.
20cm square shallow cake tin, lined with gladbake.
Gently heat butter and chocolate over low heat in a saucepan until its melted, stirring often. Remove the butter/chocolate mix from the heat and then add the sugar and mix well. Let it cool slightly then add the eggs and beat well. Fold in sifted flour, then vanilla essence and nuts. Put into prepared cake tin and spread evenly. Bake at 180 degrees for 30-35 minutes or until cooked when tested with a skewer. Let it cool before cutting into bite size squares and store in an airtight container.
*Suitable to freeze.
*I’ve used L. Workman's gluten free all purpose flour. The flavour is good but as always the texture is a compromise.