These are so called because the ingredients are ones I pretty much always have in the pantry. So I can whip them up at a moment’s notice – and do very frequently – when I need a quick and easy treat for the Small People and their friends, or for a school bake sale or an unexpected visitor. One pot, one baking tray and a whisk makes it all even easier. They would probably keep for a few days in an airtight container but they never ever last that long. Using a rectangular baking tray of approximately 23x33cm, I cut these into 24 brownies. You could probably jazz them up with nuts of your choice or chocolate chunks if you have them on hand. Try and use good quality Dutch process cocoa.
300g unsalted butter, cubed
500g caster sugar
150g Dutch process cocoa
Pinch of salt
1 tablespoon vanilla extract
6 eggs, lightly beaten
150g plain flour
Icing sugar, for dusting
Preheat the oven to 170 degrees fan forced.
In a pot on medium heat, place the butter, sugar and cocoa, and whisk gently until butter is all melted and it is well combined. Remove from the heat, add the vanilla and salt and combine. Add the eggs and combine well. Finally add the flower and whisk until the mixture is smooth and glossy.
Line your tray with baking paper and tip the mixture into the tray, giving it a gentle shake so that it is evenly spread.
Bake until just set (check after about 15 minutes).
Remove from oven and using the baking paper lift onto a wire rack to cool. Cut using a serrated knife to desired size and dust with icing sugar.