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“Crack” brownies


My friend L is a lover of all things sweet and can be relied upon to bring something dark, chocolatey and delicious to any party. In recent years, these brownies have become her “signature dish”. Dubbed “crack” brownies by our friend B (this moniker was given well before Momofuku milk bar brought out its beloved “crack pie”) these are seriously addictive.

On Friday night we decided on a whim to have A & C over for dinner. Mr M took care of the main (beer battered flat-head, home made aioli and salad) and I decided to whip up something for dessert. A quick call to L gave me the recipe and I had all the ingredients for a wickedly delicious sweet-treat. I tuned the recipe slightly (reduced the sugar, added pecans and made it with spelt flour) and these were so, so good.

You should absolutely try these, but be warned they are addictive. Best to make them when you have guests coming over so you don’t eat the entire batch yourself!


“Crack” brownies

60g cocoa
50g flour (or 60g if using spelt. GF flour would work well here too)
1 tsp baking powder (or slightly less if using spelt)
400g caster sugar
200g dark chocolate, chopped
125g nuts, chopped (I used macadamia and pecan as we had these around the house. Hazelnut is great too)
250g butter, melted
1 tsp vanilla extract
4 eggs, lightly beaten
icing sugar, for dusting

  • Pre-heat the oven to 180C.
  • Line your tray with baking paper (including the sides) to prevent sticking.
  • Sift cocoa, flour and baking powder into a large bowl.
  • Add the sugar, chocolate and nuts and stir to mix.
  • Make a well in the centre and pour in the melted butter, vanilla and eggs.
  • Stir until combined. It will be a thick, dark, lumpy mass.
  • Pour into the prepared tray and coax it into the corners.
  • Bake for approximately 50 minutes. You want the top to be firm and a little cracked, with a soft, gooey inner.
  • Dust with icing sugar and serve warm with ice-cream to your appreciative friends. Devour chunks of it cold the next morning for breakfast.


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One Response to ““Crack” brownies”

  1. Hannah says:

    You’re right, these do look amazing. My mum’s go-to brownie recipe uses walnuts, which I’ve never been overly fond of, so I love your pecan idea 🙂

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