Classic Brownies

Classic Brownies © kvalifood.com

Classic brownies with cocoa and hazelnuts — chewy on the inside and crisp on the outside. Baked in one tin and cut into squares. Quick and easy.

Ingredients

Makes 40 pieces

  • 150 g butter, melted and cooled
  • 225 g sugar
  • 3 eggs
  • 2 tsp vanilla sugar
  • ½ tsp baking powder
  • 1½ dl flour
  • 5 tbsp cocoa
  • 50–100 g hazelnuts

Directions

Mix the batter

Preheat the oven to 350°F (175°C). Beat eggs and sugar to a light, fluffy mixture. Combine flour, cocoa, baking powder and vanilla sugar. Stir the dry ingredients into the egg mixture alternately with the melted butter. Fold in the nuts.

Bake

Grease a baking dish and dust with breadcrumbs. Pour the batter into the dish. Bake in the middle of the oven for about 30 minutes.

Serving

Leave the cake to cool for 5–10 minutes. Cut into squares and let them cool completely on a wire rack.

Notes

  • Yields about 40 pieces.
  • Brownies should be slightly underbaked in the centre — that gives the chewy texture.
  • Walnuts or pecans can be used instead of hazelnuts.
  • Can be frozen in the tin for up to 3 months.