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November Vin-atics

Food24 and guests prepare to be indulged with this month's sensational food and wine pairings.

The best chocolate brownies

Moist, decadent and completely addictive. They are really easy to make too.

Recipe from: February 2010
Preparation time: 20 minutes
Cooking time: 40 minutes


  • 6
    whole eggs
  • 450
    castor sugar
  • 1
    dark chocolate
  • 200
    self-raising flour
  • 1
    good instant coffee
  • 1
    vanilla essence or the seeds of 1 vanilla pod
  • 500
  • 200
    pecan nuts or flaked almonds
Servings: Change Serving


Preheat your oven to 150 C.
Place 700g of the chocolate, the coffee and the butter and melt over a double boiler on the stove.
Take the eggs and the sugar and whisk until light and well combined and then add the flour and combine slowly so no lumps form.
Chop the rest of the chocolate to make chocolate chips and the nuts.
Pour the chocolate mixture into the egg mixture, put a little in at first to warm the mixture and then the rest so you don't cook the eggs.
Add the nuts and the chopped chocolate.
Pour into two well greased baking trays and place in the oven for 40 mins.
Make sure the centre is just set. Do not worry if it seems a little soft, it will set when it cools.
Cut into squares before it cools. Let it cool for a few hours and then serve.

Serve with: Ice cream, chocolate dipped strawberries, whipped cream or just on their own.


Read more on: bake


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