OVER-THE-TOP CHUNKY CHOCO­LATE BROWNIE TART

Super Food Ideas - - SWEETS -

SERVES 10 PREP 25 MIN­UTES (PLUS COOL­ING) COOK 35 MIN­UTES

2 x 200g pack­ets Kingston bis­cuits 50g but­ter, melted, cooled Ex­tra 100g but­ter, chopped 100g dark choco­late, chopped 3 eggs, lightly beaten ²⁄³ cup caster sugar 1 cup plain flour ¹⁄³ cup Dutch-pro­cessed co­coa pow­der 2 tea­spoons vanilla bean paste ½ x 320g box Favourites choco­lates 10 small scoops vanilla ice-cream, to serve

1 Grease a 3cm-deep, 24cm round loose-based fluted tart pan. Place on a bak­ing tray. 2 Place bis­cuits in a food pro­ces­sor. Process un­til finely chopped. Add melted but­ter. Process un­til just com­bined. Press mix­ture evenly over the base and side of pre­pared pan. Re­frig­er­ate while pre­par­ing fill­ing. 3 Place ex­tra but­ter and dark choco­late in a small saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 2 to 3 min­utes or un­til melted and smooth. Set aside for 10 min­utes to cool. Pre­heat oven to 180°C/160°C fan-forced. 4 Add egg to choco­late mix­ture, whisk­ing un­til com­bined. Whisk in sugar, flour and co­coa, in 2 batches. Add vanilla. Whisk un­til well com­bined. Pour mix­ture over bis­cuit base in pre­pared pan. 5 Un­wrap choco­lates and roughly chop. Ar­range choco­lates on top of tart, push­ing into bat­ter to se­cure. Bake for 30 min­utes or un­til tart is just firm to touch. Set aside to cool com­pletely. 6 Re­move tart from pan and place on a serv­ing plate. Serve with ice-cream. NU­TRI­TION: (per serve) 2761kj; 35.5g fat; 22.9g sat fat; 9g pro­tein; 75.7g carbs; 2.1g fi­bre; 95mg chol; 393mg sodium.

CHOCO­LATE MAGIC CAKE + EN­TER­TAIN­ING + KID FRIENDLY + SU­PER EASY OVER-THE-TOP CHUNKY CHOCO­LATE BROWNIE TART

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