You must be thinking I’m crazy for making brownies after all the food indulgence of the holidays, but in my defense these were made especially for my nephew: he loves brownies and I like spoiling him. :)
The recipe comes from DH magazine - oh, what a surprise – and originally called for Horlicks. Since I’ve never seen it here in Brazil, I slightly adapted the recipe to use Ovaltine instead.
I don’t mean to brag but have the feeling that these got me several points towards becoming his favorite auntie. :)
from Donna Hay magazine
125g dark chocolate, chopped
2/3 cup + ½ tablespoon (157g) unsalted butter, softened
¾ cup (131g) brown sugar, packed
¾ cup + 2 tablespoons (125g) all purpose flour
1/8 teaspoon baking powder
2 ½ tablespoons cocoa powder
½ cup (75g) Ovaltine
½ cup (78g) dark chocolate chips/chunks
Ovaltine extra, for sprinkling
Preheat the oven to 180°C/350°F. Lightly butter a square 20cm (8in) baking pan and line it with foil, leaving a 2.5cm (1in) overhang. Butter the foil well.
Melt the chocolate and butter in a medium metal/glass bowl set over simmering water until the mixture is smooth. Remove from heat and set aside to cool for a few minutes.
Add the sugar and eggs and stir to combine. Sift the flour, baking powder and cocoa over the chocolate mixture, add the Ovaltine and stir until smooth. Mix in the chocolate chunks/chips.
Pour the mixture into the prepared pan and bake for 30 minutes or until just set – do not overbake.
Cool the cake in the pan, then carefully remove it using the foil handles. Sprinkle with the extra Ovaltine – it will melt and become a sticky topping – and cut into squares.