CHOCOLATE CHECKERBOARD BROWNIE

SERVES 16 PREP 20 MINS + CHILLING COOK 30 MINS

F 300g dark chocolate, chopped F 150g butter, chopped F 2 eggs, lightly beaten F ¼ cup sour cream F 1 ½ cups plain flour, sifted F ⅔ cup caster sugar F 2 x 100g blocks white chocolate F 2 x 100g blocks creamy milk chocolate F ½ cup toasted walnuts, roughly chopped

1 Preheat oven to moderate, 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging. 2 In a small saucepan, melt chocolate and butter together on low, stirring. Cool 10 minutes. 3 In a small bowl, combine eggs and sour cream. Stir into chocolate mixture, then add flour and sugar. 4 Break 1 block each white and milk chocolate into large pieces. Fold through mixture with walnuts. Pour mixture into pan, levelling top. 5 Bake 20-25 minutes until centre is just cooked. Cool 5 minutes until warm. 6 Break remaining white and milk chocolate blocks into squares. Arrange over warm brownie to form a checkerboard pattern, cutting to fit. Chill 2 hours. 7 Lift brownie from pan. Cut into squares with a hot knife, wiping after each cut. Store in an airtight container.