1 – 1 1/2 packets of Oreos
100-130g butter, melted
1 1/2 packets of cream cheese (375g)
3/4 cup Milo (chocolate malt powder)
1/2 cup sugar
1/2 cup cream
1 cup whipped cream, optional
Who doesn’t love chocolate brownies??? Well, who doesn’t love chocolate, or Nutella or…. ok I’m getting carried away. But a good Chocolate Brownie, now that’s something special gooey and sticky on the inside and rich and chocolatey in flavour.
My son Baden actually went a couple of years not liking chocolate, tt started after Easter one year when he was about 4 or 5. Everyone always comments that he must have overdone it at Easter and that’s why he doesn’t like chocolate anymore. But I’m actually quite strict and never let them eat too much chocolate in one day, even at Easter, so I think perhaps he just got some chocolate Easter eggs that he didn’t particularly like (you all know the ones!). Then came a couple of years of having to source hollow plastic eggs that we could fill with lollies for the Easter bunny to leave for him (oh the things we do).
Then he slowly went back to liking chocolate in cakes and brownies and such and now he’s a full chocolate lover again. He particularly LOVES my chocolate mud cake and these Chocolate Brownies. Two years back he actually asked for a three tier chocolate mud cake with strawberries for his birthday cake – and being the loving, cake designer of a mum I happily obliged.
I can’t recall where I originally got this Chocolate Brownie recipe from, I have had it for many years and I believe I actually combined a couple of recipes to come up with my own one. When baking Chocolate Brownies for home, I always do a really small batch – otherwise I will end up eating far too many of them. I have actually doubled my usual at home recipe here (but not in the Arely Bakes YouTube video) but it is still a good size recipe for at home and not too large. I would suggest backing in either a 7” or 8” square tin – depending how deep you would like them – but not a standard slice tin as they would end up too thin and it’s nearly impossible to get the wonderful brownie texture when they are very thin. Whatever size tin you decide to use just keep that in mind.
Chocolate Brownies are super quick to whip up and if I have last minutes guests for dinner (or any other meal) I’ll often whip up a small quantity and cook it in a small pie tin as Chocolate Brownie Tart – you can add nuts, or swirl a peanut butter and icing sugar mix through the top for a delicious Peanut Butter Chocolate Brownie Tart. Or make these delicous Brownie Skewers with Strawberries and Marshmellows!
Watch us cook them!!
90g plain flour
2 egg yolks
1. Melt chocolate and butter in the microwave and stir until smooth.
2. Add dry ingredients and mix until just incorporated.
3. Add eggs and yolks and mix together till just smooth.
4. Pour into prepared pan ensuring the brownies are about 2cm deep.
5. Bake at 180° for around 15-20 minutes. They should still be jiggly in the centre as it will continue to set as they cool.