Chocolate Brownie
Yield – 24cm x 30cm dish (approximately)
Ingredients
200g milk cooking chocolate, chopped
200g butter, chopped
1/3 cup baking cocoa
1 ½ cups caster sugar
3 eggs
½ cup plain flour, sifted
¼ cup SR flour
180g White chocolate, chopped roughly
1 cup nuts, chopped roughly
Method
- Preheat oven to 170 degrees. Grease and line baking dish with baking paper.
- Combine milk chocolate and butter in a heatproof and microwave friendly bowl. Microwave, until entirely melted, approximately 1-1.5 minutes on high. Do not overheat.Place mixture into kitchen aid mixer (using the paddle attachment) and stir until smooth.
- Stir cocoa and sugar into warm chocolate mixture.
- Add eggs, 1 at a time, mixing well after each addition. Stir in flours. Gently stir in white chocolate and nuts.
- Spread mixture into prepared pan. Bake for 30 minutes, or until a skewer inserted into the centre comes out slightly sticky. Allow to cool completely in pan.
Serve slightly warm with vanilla icecream or completely cooled as a slice on its own!