HAZEL­NUT BROWN­IES

PREP + COOK TIME 40 MIN­UTES (+ COOL­ING) MAKES 9 PIECES

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Spotlight -

125g but­ter

200g dark choco­late

½ cup (110g) caster sugar 2 eggs, beaten lightly

1¼ cups (185g) plain flour ½ cup (70g) roasted hazel­nuts,

chopped coarsely

1 cup (190g) white Choc Bits ic­ing sugar, to dust

1 Pre­heat oven to 180°C/160°C fan. Grease a deep 19cm square cake pan; line base and two op­po­site sides with bak­ing paper, ex­tend­ing the paper 5cm above the sides.

2 Melt but­ter and choco­late in a saucepan over low heat. Stir in sugar; cook, stir­ring, for 5 min­utes or un­til sugar dis­solves. Cool for 10 min­utes.

3 Stir egg and sifted flour into choco­late mix­ture, then nuts and

Choc Bits. Spread mix­ture into pan; level sur­face.

4 Bake for 30 min­utes or un­til firm to touch and a skewer in­serted at cen­tre comes out with crumbs cling­ing to it. Cool in pan be­fore cut­ting into squares. Serve dusted with ic­ing sugar.

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