Fudgy Brownies

Birthdays... I love celebrating these milestones for the boys. Every year they get older, it seems to fly past and I always wonder when they got so big.

But! I also dread birthdays. Extra entertaining, cakes, celebrations, parties, and cleaning, cleaning, cleaning. It seems to be a birthday week instead of birth-day. A cake to take to school to share with their friends, a cake to celebrate with extended family, a cake for the birthday party with their mates, and a special meal (with of course, cake!) with our family at home. I’m exhausted just at the thought of it all!

Introducing the brownie stack! A double batch of brownies, delicious, decadent, mix-ins are whatever the birthday boy chooses. Two massive slabs of chocolately goodness, cut into small squares, divided onto 4 plates and put in the fridge. On the given day each is required, simply arrange on a platter or plate, stack up nice and high, decorate with lots and lots of candles. When you light this baby up I always hear ‘ooohh, aaahhh’! The kids all devour it, no icing or decorating required except a sprinkling of cocoa or icing sugar. And I can usually steal a bit to enjoy with a nice cup of coffee while I recover from ‘birthday week’.

Makes 6-8


375g unsalted butter

375g good quality dark chocolate

6 eggs

1 tablespoon vanilla extract

400g caster sugar

225g plain flour

1 teaspoon salt

300g ‘add ins’ Eg. Chopped nuts, frozen raspberries, crushed oreos or clinkers



Grease and line with baking paper a 20 x 20cm square baking tin. Pre-heat your oven to 170

Melt the butter and chocolate together in a heatproof bowl over a pot of gently simmering water. Once melted and mixed together, allow it to cool for 5 to 10 minutes.

Beat in the eggs and vanilla and sugar. Fold through the flour and any nuts or fruit that you may be using.

Pour your batter into your prepared tin, smooth the top and bake for 30 to 40 minutes. The middle of the brownie may still be a little fudgy, but it will set as it cools.