Crunchy & Moist Brownie

Crunchy & Moist Brownie
Serves 12
I like my brownies crunchy on the outside but still super soft and moist in the middle. I've tried a few brownie recipes and have combined it all into this perfect recipe. You may add white choc, milk choc, nuts, marshmellows, anything!
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  1. 125g butter (melted)
  2. Extra melted butter for greasing pan
  3. 200g (1 cup, firmly packed) soft brown sugar
  4. 125g dark chocolate, roughly chopped
  5. 3 eggs
  6. 50g (1/3 cup) plain flour
  7. 35g (1/3 cup) cocoa powder
  8. 1/4 teaspoon baking powder
  9. Optional: 150g (1 1/4 cup) walnuts
  1. Preheat oven to 180C (or 160C fan-forced).
  2. Grease a square cake/brownie tin with the melted butter and line the base of the pan with non-stick baking paper.
  3. Place butter, brown sugar and chocolate in a large saucepan and stir over medium heat until well combined (or zap it 20 secs at a time in the microwave oven. With a cover on).
  4. Remove from heat and beat in the eggs using a wooden spoon.
  5. Sift together the flour, cocoa and baking powder into the chocolate mixture and stir until well combined. Stir in the walnuts.
  6. Pour into the prepared tin and bake in the preheated oven for 35-40 minutes or until firm and until a few crumbs cling to a skewer when it's inserted into the centre.
Bake you smile