Portrait of a recipe

Jaclyn Moriarty loves chocolate and she wrote much of The Extremely Inconvenient Adventures of Bronte Mettlesome while sitting in her gorgeous local chocolate shop. So it is not surprising that chocolate features heavily in the book and there is special mention of chocolate brownies.

Jaclyn says she switches chocolate brownie recipes all the time, always looking for the ultimate chocolate brownie, the latest one she has been using was sourced from bestrecipes.com.au

“I like this one because it brings me great pleasure to stir everything meltingly together in a saucepan,” says Jaclyn. “And I think they’re chewier and more like proper brownies than the ones you make with melted chocolate.  Although I do like melting chocolate.”

Like all brownies, you can top them with sauces or coulis (the image above uses chocolate icecream, whipped cream and a cherry).

Some people love to serve them warm from the oven but Jaclyn says this recipe is best left to cool overnight.

  • 125g butter

  • 1.5 cups of sugar

  • 1/2 cup of cocoa

  • 2 eggs

  • 1 tsp vanilla essence

  • 1/4 teaspoon salt

  • 1 cup plain flour

  • 1 tsp banking powder

  • 1 cup white chocolate chips


Melt butter in medium saucepan.

Stir in sugar, cocoa, vanilla and salt.

Remove from heat and allow to cool slightly.

Quickly whisk in eggs.

Fold through sifted flour and baking powder.

Mix in chocolate bits.

Spoon mixture into a greased and lined 18 x 28 cm slab tin.

Bake at 170 for 25-30 minutes.

Allow to cool in tin before serving.

Image Credit: By Banej [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons