SJOKOLADE FUDGE KOEKIES
250 g botter
500 g versiersuiker
40 g kakao
2 eiers
2 pakkies Marie / Tenniskoekies

Mikrogolf die botter ongeveer 1½ min tot gesmelt.
Sif versiersuiker en kakao saam en roer dit by.
Klits eiers en roer ook by.
Mikrogolf mengsel ongeveer 2 min.
Breek koekies in stukkies en meng by mengsel.
Skep in n bak van 20 x 20cm en laat afkoel.
Plaas in koelkas om goed styf te word en sny in blokkies.

Bron: Christa Fernandez Pienaar

FUDGY COCOA BROWNIES
Ingredients
½ cup unsalted butter, melted
1 tablespoon cooking oil (olive oil or coconut oil are fine)
1⅛ cup superfine sugar (caster sugar)*
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose | plain flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Instructions
Preheat oven to 175°C | 350°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugar together in a mediumn-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies.
Notes
*Regular white, granulated, sugar can be used if you can’t find caster sugar
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 25 minutes. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in this lifetime.
Photo:  Meisie Van Der Colff and Odette Coates

EASY MINTY BROWNIES
It doesn’t get much better than this: Fudgy chocolate brownies are topped with peppermint-spiked frosting and melty sweetened chocolate.

1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate
1 cup (2 sticks) butter or margarine, divided
2 cups sugar
4 eggs
1 cup flour
1 teaspoon peppermint extract
1 can (16 oz.) ready-to-spread vanilla frosting
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate
¼ cup water
Preheat oven to 180°C.
Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
Stir peppermint extract into frosting; spread evenly over cooled brownies.
Microwave semi-sweet chocolate, remaining 1/4 cup butter and the water in medium microwaveable bowl on HIGH 1-1/2 min. or until butter is melted.
Stir until chocolate is completely melted.
Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.

READY TO SPREAD VANILLA FROSTING
2 cups powdered sugar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons milk
1⁄2 teaspoon vanilla

NOTE:
Elzette Olivier Jacobs
Voorstel: Ek sou ‘n merinque lagie ipv die fosting ingesit het.

MERINGUE-BOLAAG (sweetie pie filling)
2 groot eierwitte
180 g strooisuiker
40 ml heuning
45 ml water
knippie kremetart

Maak die bolaag Klits al die bestanddele saam in ’n groot mengbak oor ’n kastrol met ’n bietjie kookwater in – dis belangrik dat die mengbak nie aan die water raak nie. (ONTHOU Die stoom sal die mengbak warm maak, so hou ’n vatlap byderhand.) Sit nou die kastrol op die stoof oor lae hitte en klits die mengsel aanhoudend met ’n elektriese klitser. Hou so aan tot sagte punte vorm (dit neem sowat 10 minute) en verwyder die mengsel van die hitte.

SANET SE SJOKOLADEBRUINTJIES
250 g botter gesmelt
200 g bruinsuiker
4 eiers
80 g heelneutsjokolade gesmelt
160 g donkersjokolade gesmelt
5 ml vanieljegeursel
40 g  kakaopoeier
25 g koekmeel
knippie sout
125 g grof gekapte neute

Versiering
80 g Sjokolade gesmelt
Gekapte neute (opsioneel)

Voorverhit die oond tot 180ºC. Smeer ‘n vierkantige 25cm pan of voer met bakpapier uit.
Meng die botter, suiker, eiers, sjokolade en geursel in ‘n mengbak.
Meng kakao, meel, sout en neute in ‘n ander bak.
Voeg die droë bestanddele by die sjokolademengsel en vou deeglik in.
Giet die beslag in die voorbereide pan en bak 15min by 180ºC.
Bak dan nog 10 min by 140ºC. Haal uit die oond en laat in die pan afkoel. Sny in blokkies.

Versiering:
Smelt die ekstra sjokolade en bedruip die blokkies daarmee. Versier met ekstra neute of lekkers.

Sanet Eigelaar se raad op die resep is. Moet tog nie die bruintjies te lank bak nie, want jy soek dit lekker “gooey” aan die binnekant.

Julle dit was nou wraggies flippen lekker!!!!!!!!!!!!!!!!!!!!!!

Bron – Koekedoor 2 resepte boek
Foto – Benhet Nieuwenhuis

ARTHUR SE SONDAG PEANUTBUTTER BROWNIES
1 koppie suiker
½ koppie meel
1/3 koppie kakao poeier
¼ teelepel bakpoeier
Knippie sout
2 eiers
1 koppie olie
1 teelepel vanillla geursel
Grondboontjiebotter

Meng alles saam, behalwe grondboontjiebotter.
Skep die besalg in ‘n voorbereide pan.
Skep lepels vol grondboontjiebotter in die beslag.
Sprinkel 100’s en 1000’s oor.
Bak vir 22 min teen 180°C.
Bron en foto: Cecil Dunhin

ELLOUISE SE BROWNIES

Ek het nie al die bestanddele gehad nie en toe die botter met 3/4 koppie olyf olie vervang. bakpoeier met 1 eier vervang, en die res van die kakao opgetop met koffie. Het ook ‘n hand vol ekstra sjokolade splinters ingegooi.

Normal Brownies
250 g butter
500 g sugar
10 ml vanilla extract
4 eggs
¾ cup dark cocoa
250 ml cake flour
½ teaspoon baking powder
¼ teaspoon salt

Stir all the ingredients together and bake 30/35 min at 18ºC or 350ºF.

I substituted the butter with ¾ cup olive oil. Baking powder with 1 egg, and half off the cocoa with coffy.

FOTO EN RESEP AANPASSING:  Ellouise Grundling

AMINA’S CHOCOLATE BROWNIES
125 g butter
250 ml water
½ cup oil
2 cups cake flour
1½cup sugar
65 ml cocoa powder
2 eggs
1 teaspoon vanilla essence
½ teaspoon bicarb
½ cup buttermilk

Topping
125 g butter
65 ml cocoa powder
¾ cup castor sugar
1 teaspoon vanilla essence
75 ml buttermilk

Method for brownies.
Heat butter and watrr on stove till melted, remove from heat stir in oil and allow to cool. Sift flour, sugar and cocoa, add cooled oil mixture and mix thoroughly.
Add eggs vanilla essence, bicarb and lastly add buttermilk, mix well. Grease a tray and bake at 180ºC for 25 to 30 minutes or till done.
Remove from oven and pour topping over.
Sprinkle with almonds.
Method for topping.
Melt butter, cocoa, sugar and vanilla essence in a pot over medium heat. Keep stirring with a whisk till mixture is very thick, still on heat.
Add buttermilk and stir till mixture is thick and runny.
mwah enjoy

Recipe – Amina Wackie Shaikh
Photo: Mariska Louw en  Rosemary Montgomery

WALNUT DATE AND BUTTERSCOTCH CHOCOLATE BROWNIES
250 g of chocolate of choice melted, I used dark 50% cocoa
250 g of self raising flour
250 g of caster sugar
250 g butter softened
4 eggs
150 g walnuts
150 g dates
Cream butter and sugar, mix in the melted chocolate, flour, eggs, walnuts and dates, top with a few more walnuts and dates and bake at 180ºC till springy to touch.
Butterscotch
500 g caster sugar
250 ml water
150 ml double cream
100 g of butter
Boil sugar and water to a dark caramel.
With caution, off the heat stir in the double cream, butter cool slightly before pouring over the cooled cut brownies.

Source and photo: Elton Jenner

CHOCOLATE OREO BROWNIES
¾ cup vegetable oil
1 ½ (375 ml) cups sugar
1 ½ (7.5 ml) teaspoon vanilla extract
3 eggs
¾ cup (190 ml) self raising flour
½ (125 ml)cup cocoa
¼ tsp ( 1.25 ml) salt
Oreo Cookies

For the frosting
1 cup (250 ml) Icing sugar
3 tablespoons (60 ml) water
1 cup (250 ml) Cooking chocolate chips or flakes

Preheat oven to 180 ºC . Grease a baking pan, or line it with parchment paper.
Mix together the oil, sugar and vanilla extract.
Add eggs and mix until well combined.
Combine flour, cocoa, baking powder and salt.
Slowly add to the egg mixture until well combined.
Pour halve of the batter into the pan and spread evenly.
Place a layer of Oreos onto of the batter.
Pour remaining batter over the Oreos. Gently spread evenly till all are cover.
Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

FROSTING METHOD
Mix water and icing sugar until smooth.
Melt chocolate in a bowl over hot water.
Mix Icing sugar mix and melted chocolate until smooth.
Pour over warm and spread evenly over brownies.
Leave to cool cut and serve.

NOTES: You can serve them hot or cold with ice-cream, cream or just plain. I always double this recipe because my family loves it and it freezers very well.
You can also make this recipe using a brownie box mix. Follow the instructions on the box and simply add your layer of Oreos

Lisinda Blaauw –  I some times make it with normal flour and then use baking powder. But when I use the self raising flower I don’t add the baking powder. 

SOURCE/PHOTO: Lisinda Blaauw

CHOCOLATE BROWNIE POPS
500 g dark chocolate
250 g butter
500 g castor sugar
5 eggs
2 yolks
250 g cake flour
Pinch salt
1 cup roasted nuts chopped roughly
Beat eggs and yolks together do not overmix.
Sift flourand salt add nuts.
Melt butter and sugar over double boiler.
Add sugar to the melted chocolate.
Temper chocolate into egg mix.
Fold in sifted flour and nuts.
Bake in shallow baking tray at 180ºC.
Bake 20 min.
Let cool then roll into balls and put in freezer until set.
Put sticks in balls dip in dipping choc, choc must be slightly warm
Put on wax paper let set then dip second time.

Resep en foto:  Dea Rossouw
Nota:  Een ding met die resep jy moet maar die brownies check dat hulle nie te lank bak nie sodat hulle nog lekker moist is.
Jy kan net ganache bo op sit as jy nie die cake pops wil maak nie.