Cooking From The Heart

Healthy Eating & Living Guide
Tasty Brownies


I had a little trouble deciding whether to include Rocky Road or Brownies in The Design Files chocolate story so I asked Twitter and the responses came back with Rocky Road winning by a narrow margin of just one vote. So I thought it best to include this great little Brownie recipe here so no one misses out.

My allegiance to Rocky Road is high having grown up eating Darrel Lea’s version and Brownies are a relative new-comer having only been exposed to it in its physical form after many visual reference on The Brady Bunch and other American TV shows in the 70s & 80s. There’s a million different Brownie recipes out there. I’m not much of a fan of those that include nuts so when I came across this recipe from Alice Hart’s Alice’s Cook Book gave it a try with stunning results.

If you can stop yourself at eating the mix before it’s even baked your going to be rewarded with gooey-on-the-inside, crunchy-on-the-outside chocolate brilliance. I’d cut squares while still in the tin and wrap furoshikii style and deliver to your hard-up friend as an instant pick-me-up.


300g dark (at least 70% cocoa solids) chocoate pieces
250g unsalted butter
4 large free range eggs
200g caster sugar
150g light brown sugar
1 tsp vanilla extract
120g plain flour
½ tsp baking powder
½ tsp salt
20g cocoa powder

Preheat your oven to 190°C. Line a 23x32cm baking tin (or one that is at least 5cm deep) with baking paper. Melt 200g of the chocolate with the butter in the microwave. Set aside to cool and in the meanwhile chop the remaining chocolate. Beat the eggs, sugars and vanilla together in an electric mixer at hight speed for 3 minutes for a velvety, mousse-like texture. Sift in the flour, baking powder, salt and cocoa, then pour in the melted chocolate. Beat briefly to combine, then stir in the chopped chocolate pieces. Pour into the lined baking tin, reduce the oven to 180°C and bake for 35 minutes, until almost firm in the middle.

Leave to cool (at least 15 minutes) and cut into small squares.

Store in an air-tight container for up to four days.