Moist Chocolate Brownies

I had a fairly last minute invite to a friend's place (well we kind of knew we would see them over the weekend but no details had been confirmed) and wanted a quick and easy recipe that ticked all the boxes (tasty, cost effective, quick, simple), and this brownie recipe seemed to be the ideal solution.

Tasty - Heck yes!
Cost effective - Most definitely (I actually had all the ingredients at home already)
Quick - Yup.  About 15 minutes effort and 30 minutes baking time
Simple - Too easy. All ingredients in one pot, mixed. No mess, no fuss.

Ingredients

3/4 cup cocoa powder
3/4 cup butter
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped pecans (or walnuts) - optional.

Directions:

Preheat oven to 180 degrees C.
Grease a 9x13" pan.
Melt butter in a big enough saucepan over low heat, then stir in cocoa (all ingredients will be mixed in this pan, hence why it must be big enough)
Remove from heat and mix in sugar and vanilla then mix in eggs one at a time.
Stir in remaining ingredients then stir in nuts.
Pour into baking pan and bake for 30 minutes.
Cool completely, before cutting into squares.

Recipe taken from here 

Can you just see the soft gooey centre...

LOVE this sign. Seen hanging in my friend's kitchen...

Dangerously Decadent

Warning: Do not attempt this recipe if you are dieting or trying to watch your weight. These cookies are devilishly decadent and you may find yourself having more than just one…

Rolo Chocolate Brownie Cookies

Ingredients

1 cup brown sugar

1 cup white sugar

¾ cup baking cocoa

1 cup butter

2 tsp vanilla

2 eggs

2 ¾ cup flour

1tsp baking soda

5 packs of rolos (50 rolos in total)

extra sugar to roll each ball in.

Directions

Mix sugars, cocoa, butter, vanilla and eggs.

Once mixed add the flour and baking soda.

Refrigerate dough for 30 minutes

Roll dough around each rolo, (it should now be about the size of a ping pong ball), and then roll each ball in sugar.

Place on a baking tray that has been covered with wax paper then bake for 8 – 10 minutes. They will start to crack when they are ready to be taken out.

Cookies will last if kept in an airtight container (assuming they don’t all get eaten immediately.)

Note: allow cookies to cool for 5 minutes before taking them off the paper. the rolo inside will be very soft, and when I took one off to soon the entire rolo dropped out and stuck to the paper...

Original recipe taken off the Big Oven iphone app.