triple-choc favourites brownie - - WEEKEND -

makes 12 pieces | prep 10 mins (+ cool­ing time) | cook­ing 50 mins

180g dark choco­late, chopped, plus 100g ex­tra, melted, to driz­zle 250g but­ter, chopped 480g (3 cups, lightly packed) brown sugar 6 eggs 225g (11 ⁄ 2 cups) plain flour 50g ( 12⁄ cup) co­coa pow­der 100g white choco­late, chopped 320g pkt Cad­bury Favourites choco­late bars, halved

1 Pre­heat the oven to 180°C/160°C fan forced. Grease and line a 5cm-deep, 17 x 24cm (base mea­sure­ment) cake pan with bak­ing pa­per. Place the dark choco­late and but­ter in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter (don’t let the bowl touch the wa­ter). Cook, stir­ring oc­ca­sion­ally, un­til the mix­ture is melted and smooth. Set aside to cool slightly. 2 Whisk the sugar and eggs in a large bowl un­til com­bined. Sift in the flour and co­coa. Add choco­late mix­ture and stir to com­bine. Fold in the white choco­late. 3 Spoon the mix­ture into the pre­pared pan and smooth the sur­face. Bake for 40 min­utes. Top with the halved choco­late bars. Bake for a fur­ther 5 min­utes or un­til the brownie is firm to touch and crumbs cling to a skewer in­serted into the cen­tre of the brownie. Set aside to cool slightly. 4 Driz­zle the brownie with ex­tra dark choco­late. Set aside to cool slightly. Cut into 12 pieces.


To freeze, wrap the whole brownie in 2 layers of foil and then plas­tic wrap. Store in the freezer for up to 3 months.

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