This recipe for Broke Brownies comes from Katelyn William’s new book called Chocolate. The book contains 90 original recipes broken into chapters of Speedy, Fruity, Crunchy, Creamy, Fancy, Naughty and Nostalgic. The Broke Brownies come from the Speedy chapter and is a recipe from Katelyn’s childhood best friend, Tammy. The brownies are not fancy or frilly but if the chocolate need strikes (usually at night for me), these will hit all the right notes in a flash. as you are bound to have all the ingredients in your cupboard.
I was lucky enough to be asked by Katelyn to photograph the book and said yes in a heartbeat. We shot the book over 10 days in November and December last year using 25kg of chocolate, 18kg of butter and 10kg of sugar! After that it has been a wait of a year to finally hold the finished product in my hand. And what a truly proud moment it is. We worked so hard, ate a lot of cake but it was magical and I think every page in the book shows how much we loved making it.
Here are a few of my favourite photos
Katelyn’s Chocolate Cake (page 156)
Dark Chocolate Orange Brûlée Custard Slices (page 76)
Chocolate Hazelnut Macarons (page 127)
White Forest Cake (page 63)
Chocolate Amarula Swirl Toffees (page 102)
Cocoa Nib Eat-Sum-Mores (page 80)
Chocolate Explosion Cake (page 145)
Strawberry Champagne Marshmallows (page 143)
White Chocolate and Naartjie Malva Pudding (page 46)
Back to the Broke Brownies. These are quick and easy to make and will fit any pocket come January. I made these as a quick Xmas treat that does not break the bank, made a bit more festive by adding a handful of toasted and roughly chopped pistachio nuts and some chocolate chips to the mix (also a dollop of melted chocolate on top, purely because it’s Xmas). And I always add some espresso powder to anything chocolate. I would suggest you use a small loaf tin – about 600ml capacity. If your smallest tin is one litre, double the recipe and bake for a little bit longer and be careful not to overbake.
Eat-out-of-the-tin-chocolate-cravings sorted. Or cut into slices, serve with a big dollop of vanilla ice cream and your dessert cravings sorted too.
- 1 large egg
- 125ml white sugar
- 45g butter or margarine, melted
- ½ tsp vanilla extract
- 15g cocao powder
- 50g cake flour
- ½ tsp espresso powder
- ¼ tsp baking powder
- good pinch of salt
- Preheat the oven to 180 degrees C
- Grease and line a small loaf tin
- Beat the eggs and sugar until pale, then add the vanilla and butter and mix
- Sift the dry ingredients into the bowl with the eggs and whisk until smooth
- Pour into the loaf tin and bake for 10 – 15 minutes until the top is firm with a few cracks
- A cake skewer inserted into the middle should come out with a few crumbs stuck to it
- Allow to cool
- Eat out of the tin or cut into squares
A few more of my favourite chocolate recipes