My Sticky Chocolate Brownie Mud-Slide Recipe

The best things about these brownies, apart from being utterly scrumptious, is their versatility. They are particularly moist and oozy, and make a delicious dessert when served with a scoop or twelve of ice cream or sweetened whipped cream.

Makes 12 to 24, depending on the size you cut them.

Ingredients:

1 cup oil vegetable oil

1/2 cup of cocoa powder

2 cups of white sugar

4 eggs

2 1/2 cups of plain flour, sifted

1 tsp of baking powder

1/2 tsp of salt

Optional Ingredients:

1/2 cup of walnuts, roughly chopped

or

1/2 cup of chocolate chips

or

1/2 cup of dates, chopped

or

1/2 cup of red glace cherries, halved

Method:

1. Preheat the oven to 190 degrees Celsius. Grease a brownie tray (18 x 27.5cm baking pan) and line the bottom and sides with greaseproof paper. Grease again.
2. In a large mug, mix together the oil and cocoa powder.
3. In a large bowl, whisk together the sugar and eggs.
4. Add the flour, baking powder, and salt, and stir to combine.
5. Fold in any additional ingredients, then scoop into the prepared tray.
6. Bake for 35 to 40 minutes, until crusty around the edges but still slightly gooey in the center.
7. Remove from oven, allow to cool completely in the pan, then cut into 12 rectangles or 24 squares.

They can be stored for about 3 days in an airtight container, but I doubt they’ll last that long. To serve warm, simply pop into the microwave for a few seconds.

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