Muddy Stilettos

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2248" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/snacking-brownie.jpg" alt="" class="wp-image-99603" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/snacking-brownie.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/snacking-brownie-400x600.jpg 400w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/snacking-brownie-667x1000.jpg 667w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/snacking-brownie-1025x1536.jpg 1025w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/snacking-brownie-1367x2048.jpg 1367w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Photo: Con Poulos, recipe and styling: Donna Hay</figcaption></figure>



Ah, those shorter days and chilly nights – when the only thing more appealing than a fluffy blanket is a carb-loaded feast. Enter Donna Hay’s latest cookbook Too Easy, your new best friend for no-fuss, seriously satisfying comfort food. 



With recipes like her undone lasagne (yes, that’s a thing) and shortcut mac and cheese, you’ll be living your best autumn life – without the 14-step instructions. It’s basically the food hug you need right now – and here Donna shares the recipe to her famous snacking brownie. It&#8217;s the ideal size for sharing (or not… no judgement!)



<h2 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h2>



<ul>
<li>½ cup (75g/2¾ oz) plain (all-purpose) flour</li>



<li>2 tablespoons cocoa powder</li>



<li>⅔ cup (160g/5½ oz) firmly packed brown sugar</li>



<li>60g (2 oz) unsalted butter, melted</li>



<li>½ teaspoon vanilla extract</li>



<li>1 egg</li>



<li>50g (1¾ oz) dark (70% cocoa) chocolate chunks</li>



<li>vanilla bean ice-cream, to serve</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



Preheat oven to 160°C (325°F). Line a 12cm (4¾ in) ovenproof skillet or frying pan with non-stick baking paper.



Combine the flour, cocoa, sugar, butter, vanilla and egg in a bowl.&nbsp;



Add the chocolate chunks and stir to combine.



Spoon the mixture into the prepared pan. Bake for 20–25 minutes or until the brownie is set.&nbsp;



Allow the brownie to cool in the pan for 2 minutes. Serve warm with ice-cream or leave to cool completely before serving. Serves 1–2



Cook’s note: You can also bake this brownie in a 1-cup (250ml) capacity ramekin or pie tin.



Like what you see? Give more of Donna’s recipes a whirl:



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1850" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/DHTE_front-cover_RGB_HR.jpg" alt="" class="wp-image-99602" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/DHTE_front-cover_RGB_HR.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/DHTE_front-cover_RGB_HR-486x600.jpg 486w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/DHTE_front-cover_RGB_HR-811x1000.jpg 811w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/DHTE_front-cover_RGB_HR-1245x1536.jpg 1245w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



Too Easy&nbsp;by&nbsp;Donna&nbsp;Hay&nbsp;(Fourth Estate, £22) is available to buy&nbsp;<a href="https://urldefense.com/v3/__https:/uk.bookshop.org/p/books/too-easy-your-new-favourite-cookbook-from-the-beloved-bestselling-australian-author-of-one-pan-perfect-and-basics-to-brilliance-donna-hay/7700469__;!!F0Stn7g!Fo1StO1wdttWpps85L80FrbS32pv6ynuUYOQ5OssArIp_cmtSSVtWW3hMSYUync-sg-YMpAVm7zEcUklqO5ilkTeVN2irOGLhFtoDgI$" target="_blank" rel="noreferrer noopener">here.</a>

Recipe: Donna Hay’s easy peasy snacking brownie

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