So, while I was going through all my photos for my previous post on Lima, I came across these bad boys:
Not to toot my own horn – but don’t they look just fantastic? Especially coming from me – who is not known for my baking skills, or photography skills for that matter -but I think I nailed them both, no?
I actually got this recipe from my mother-in-law, as she made them for C and I when we went to visit her in Lima once and it was love at first bite. Temptingly, she left the entire tray of brownies on the dining room table until they were all gone – it did not take long! Every time I walked past, I cut just another ‘tiny’ bit…until there were just crumbs!
When I was back in Mexico I made them – and was very happy with the outcome. Crispy on top, and dense, fudgy and intensely chocolaty in the middle! I altered the recipe slightly and used Cadbury dark chocolate coco power, and a little less sugar. Mmmm heaven.
Unfortunately these types of brownies are not allowed in my new LCHF diet – which is going really well by the way. In case you are interested in seeing my progress you can visit my other blog here but I see no reason why I should keep these little goodies from you all – so enjoy :)
Connie’s Chocolate Brownies
- 10-11 tbsp. cocoa (I used Cadbury’s dark chocolate – I think it was 85%)
- 1.5 cups sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup nuts (optional)
Melt the butter until liquid
Mix together the butter, cocoa, sugar, vanilla extract and eggs
Then add flour, baking powder and salt (add nuts here if desired)
Pour into a buttered 9 by 13 inch pan ( roughly 22cm by 33 cm) and place in the oven for 25-30 mins. I made a note on my recipe that in Mexico it took me 45 mins until they were ready.
Just in case you didn’t see how yummy they looked in the photos above here is the photo again just to convince you (can you tell that I am missing sugar slightly?!!)