American Brownie

Source:  Robyn Martin Bakes

American Brownie


250g butter
½ cup cocoa
1 ½ cups sugar
4 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla essence


  1. Melt butter in a saucepan large enough to mix all the ingredients.  Mix in cocoa.  Remove from heat and stir in sugar.
  2. Add eggs and beat well using a wooden spoon.  Sift flour and baking powder into the mixture.  Add vanilla essence and mix to combine.
  3. Pour into a 20 x 30cm sponge roll tin with a baking paper-lined base.
  4. Bake at 180C for 25-30 minutes or until brownie springs back when lightly touched.  Cut into bars while still warm.  Ice with chocolate icing if wished.

Robyn’s Tip:
There are many versions of the popular chocolate brownie recipe.  Some use chocolate to flavour as well as making a contribution to the fat in the recipe.  I don’t always have chocolate in my pantry (that’s because the chocolate lovers in the family eat it) so prefer to use my cocoa-based chocolate brownie as my faithful standby.  You can add chocolate pieces, nuts, essences or dried fruit to the mixture for a different flavour and texture.

Ms OWW’s Notes:
I completely agree with Robyn’s note above about it being a faithful standby.  We usually have cocoa, but not chocolate in the house.  The all-in-one-pan mixing means an extraordinarily quick and simple recipe to make.  It has already become a perfect standby for giving as a thank you gift or a homemade goodie to share over tea with visiting family and friends.  I can’t recommend this enough.  I hope you try it and enjoy it.

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