Chocolate Brownies

JRR Tolkien once wrote: ‘If more of us valued food and cheer and song above
hoarded gold, it would be a merrier world.’

I subscribe to living a merrier, more authentic life and I looking back my favourite
recipes reflect to some extent my personal journey.

This recipe was passed onto me by my sister, now living in New Zealand we still
share recipes regularly. Truth be told both my sister and my mom phone me often for
recipe and cooking advice.

My sister made my wedding cake, chocolate brownies to
be exact. The brownie recipe lasted longer than my marriage. Enjoy. x

Chocolate Brownies

Mix together:

2 cups flour
2 cups sugar (I always reduce sugar in my recipes, so I use 1/1/2 cups)
pinch salt
1 teaspoon bicarb

Boil together:

125 g butter
1 cup water
1/2 cup oil
1/2 cup cocoa

Beat:

2 eggs
1/2 cup buttermilk or plain yoghurt
Handful pecans (optional)

Add butter and cocoa mixture to the flour. Fold in buttermilk and eggs.  Pour into a greased square dish and bake at 180 C for approximately 25 minutes.

Ice when cool with chocolate icing or ganache.  Melted chocolate with a little warmed cream to make it runny.  When cool, dust with icing sugar (or my favourite edible glitter).