BROWNIE POINTS

CONSIDER THIS DECADENT DESSERT THE SECRET WEAPON IN YOUR VALENTINE’S DINNER PLANS

OVER-THE-TOP CHUNKY CHOCOLATE BROWNIE TART INGREDIENTS

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 tsp vanilla bean paste

1/2 x 320g box Favourites chocolates 10 small scoops vanilla ice cream, to serve

METHOD

Grease a 3cm deep, 24cm round loose-based fluted tart pan. Place on a baking tray. 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. Place extra butter and dark chocolate in a small saucepan over medium heat. Cook, stirring occasionally, for two to three minutes or until melted and smooth. Set aside for 10 minutes to cool. Preheat oven to 180C/160C fan-forced. Add egg to chocolate mixture, whisking until combined. Whisk in sugar, flour and cocoa, in two batches. Add vanilla. Whisk until well combined. Pour mixture over biscuit base in prepared pan. 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. Remove tart from pan and place on a serving plate. Serve with ice cream.