BEST-EVER FUDGE BROWN­IES

PREP + COOK TIME 1 HOUR (+ COOL­ING) MAKES 40

The Australian Women’s Weekly Food Magazine - - Easter Lunch -

185g un­salted but­ter, chopped

coarsely

300g dark eat­ing choco­late,

chopped coarsely

¼ cup (25g) co­coa pow­der

1 cup (220g) firmly packed

light brown sugar

¾ cup (165g) caster sugar 2 tea­spoons vanilla ex­tract 4 eggs

1½ cups (225g) plain flour 2 tea­spoons co­coa pow­der, ex­tra

1 Pre­heat oven to 170°C/150°C fan. Grease a 20cm x 30cm rec­tan­gu­lar pan; line base and long sides with bak­ing paper, ex­tend­ing paper 5cm over sides.

2 Stir but­ter and choco­late in a medium saucepan over low heat un­til smooth. Re­move from heat; whisk in sifted co­coa, sug­ars and ex­tract un­til smooth.

3 Stir eggs and sifted flour into choco­late mix­ture. Pour mix­ture into pan; spread evenly.

4 Bake for 40 min­utes or un­til top is just firm. Cool in pan. Dust with ex­tra sifted co­coa be­fore cut­ting into squares.

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