I remember when the first ever issue of Donna Hay magazine hit the new stands. My girlfriends and I were in awe – everything was so beautiful. Presentation. Presentation.Presentation. But could it last?Would Australians be happy to pay for this magazine…..well apparently the answer is yes. Donna Hay has become a household name – well in this house anyway. The kids love her books and we buy her kids issue each year simply because its gorgeousness inspires.
Of all the magazines and books I read I continually come back to several standout recipes in her old “Off the Shelf. And this is another sweet treat. And Chocolate to boot.
What I adore about her Basic and Speedy Brownie is it is just that – so simple you might laugh out aloud at the recipe. Furthermore, it uses cocoa powder and not chocolate so I am usually assured of having all the ingredients at hand.
And it is here you see her “Special made Simple” motto come into its own – a large handful of frozen raspberries and you have a delicious dessert. The basic mix can receive other goodies too – nuts, jersey caramels, white chocolate chunks. It can be made in a square pan or as individual cup cakes.
What ever you decide it won’t disappoint. My only tip is that I prefer the texture when I mix it by hand – perhaps it is not as smooth but there is a great ‘fudginess’ to them.
Donna Hay Basic and Speedy Brownie
Melt 250g butter and process with 1&1/3 cups sifted plain flour, 2&1/4 cups sugar, 3/4 cup sifted cocoa powder, 4 eggs and 1/4 teaspoon baking ppowder in a food processor until smooth. Pour into a lined 20cm square cake tin and bake at 170degc for 50 mins.
These are fantastic and never fail.