Mini Brownie Recipe

How about baking some intensely chocolaty and intoxicatingly delicious brownies this holiday season?

Here's how

Sift 90g plain white flour with 90g cocoa powder together into a bowl.

Add 240g castor sugar, ½ teaspoon salt, 90g butter (softened at room temperature at least an hour before starting on this recipe).

Use an electric mixer to whisk it well.

While still mixing, add in 2 beaten eggs and 1 teaspoon vanilla

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When all that is well mixed, stir in 60g chopped walnuts and 40g raisins.

Prepare a baking tin by rubbing butter inside a clean baking tin and lining it with grease proof paper.

Pour the brownie mixture and let it bake in a convection oven at 175°C for 35 minutes.

To see if it is done, poke a tooth pick into the brownie. If it comes out clean or with crumbs sticking to it, then it is done. It it still liquid inside, then let it bake another 5 to 10 minutes, checking every 5 to minutes.

When it is done, take it out to cool.

When cool, turn the tray upside down onto a clean tray, carefully peel off the grease proof paper and brush 2 tablespoons of brandy over the entire brownie.

Leave it to set a few more minutes before cutting it into bite sized pieces to serve.

Enjoy!

Here are some baking supplies.