Brownie Recipe


1 Cup Butter (200-250 grams)

2 Cups Granulated Sugar (400 grams)

3/4 – 1 Cup Cocoa powder (NOT Droste)

4-5 Eggs

1/2 teaspoon Salt (kofffie lepel)

1 teaspoon liquid Vanilla extract (koffie lepel) OR replace 1 T of the sugar with vanilla sugar

1 Cup Flour (125 grams)


Preheat the oven to 350o F/170C

butter and flour a rectangular sheet cake pan (you can replace the flour with cocoa) or just line the pan with parchment paper

Melt the butter over a low heat in a large saucepan

Once the butter is melted remove it from the heat and add the sugar.


Add the cocoa powder


Add the eggs.

Mix until just blended.

Add the vanilla extract


Mix in the flour gently until just blended.


Pour the batter into the rectangular pan. Gently smooth the mixture so that it is evenly distributed in the pan. OPTIONAL; Tap the pan on the counter to encourage any air bubbles to rise to the top.


Bake for 30-35 minutes until a toothpick inserted into the center come out clean.


Cool for a minute, then run a knife around the edge of the pan. Cut into 24 or 35 square when cool.


Birthday cake

They say “seven” but it’s really 8 minutes icing. The trick seems to be not to forget the water … like I did last time

in the top of a double boiler; 2x eggs whites, 1/2 cup water, 1 1/2 cup sugar, 1t vanilla extract, 1/2 t salt, 1T light cornsyrup, mix for one minute and then mix on high until soft peaks form.

I’ve sent these two pictures off to be printed on 20 in square canvas for DH’s office. I’m very nervous about this. I hope they come out ‘presentable’.