Triple Chocolate Brownie
(from Heather P’s recipe box)
Divine taste and easy to make
Can be made gluten and dairy free, using gluten free flour and/or ground almonds and dairy free spread – omit chocolate chunks or add craisins, or fruit of choice
Source: Chelsea Winter
Prep time: 10 minutes
Cook time: 20 minutes
Serves 16 people
Categories: Cakes and slices
Ingredients
- 100 gr butter
- 1 C sugar
- 2 eggs
- 1 t vanilla essence
- 3/4 C plain flour
- 1 t baking powder
- 1/2 C good-quality cocoa
- 100 gr good-quality white chocolate, cut into small chunks
- 100 gr good-quality dark chocolate, cut into small chunks
- 1/2 C roasted macadamia nuts (optional)
- icing sugar to dust
- whipped cream and berries to serve (optional)
Directions
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Melt butter over low heat, remove from heat and whisk in the sugar.
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Add eggs, vanilla essence, and whisk to combine.
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Sift flour, cocoa and baking powder into the mixture, add the chocolate chunks (and nuts, if using).
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Very gently fold in until just combined.
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Pour/spoon the mixture into a greased and paper-lined slice or 20cm square tin.
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Bake at 180o, conventional oven, approx 15-20 minutes.
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Brownies are cooked when a cake skewer still has a little mixture clinging to it.
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Cool in the tin before cutting slicing or cutting into squares.
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Store in airtight container up to one week.