Milo Brownies.

Looks like it's carb week around here (Mum, I promise I've been eating my fruit and veggies!). But sometimes I just need to eat something sweet and chocolatey and chewy (it looks like this happens...about once a month?). And I know I've posted a lot of brownie recipes, but that's because when I make them, I like to try out different recipe. This month, let's try milo brownies.

And you may be wondering why there are no photos on this post. That's because we ate the whole tin before I thought about taking any. We didn't mean too, promise. But when I turned back around, the tray was empty. Brent had eaten them all. I guess they were good, but you'll just have to take our word for it. They didn' taste overly like milo, which I was a bit sad about. Next time I think I'll put in more milo and less sugar. And maybe some wholewheat flour, just for substance.

But in the meantime, I'll leave you with this picture of Rooney inside the washing machine.

Milo Brownies.
The recipe is from Good Housekeeping, but I adapted it quite a lot. Basically I just used it as a meaurement guide.


80g butter
1/2 cup flour (plain or wholewheat)
1/2 cup milo
1/4 tsp baking powder
1/4 tsp salt
1/2 cup white sugar
1/4-1/2 cup brown sugar
2 eggs
2 tsps vanilla

Preheat oven to 170C. Grease a non-stick loaf pan.
Melt the butter in a medium sauce-pan.
Add all the other ingredients and stir to combine.
Pour into the loaf tin.
Bake for 7-10 mins. I like my brownies to by quite gooey and underdone, so I don't bake them for very long, but they could be cooked quite well, too.
There's no need to let them cool. Just eat them straight out of the tin.