Choco­late, oat and cran­berry brownie

Australian Women’s Weekly NZ - - CONTENTS -


125g but­ter, chopped

200g dark choco­late, chopped coarsely ½ cup (110g) caster sugar

2 tea­spoons vanilla ex­tract

2 eggs, beaten lightly

1 cup (150g) plain flour 1 cup (100g) rolled oats

½ cup (65g) dried cran­ber­ries, chopped 100g dark choco­late, chopped, ex­tra ¼ cup (60g) sour cream

1 Pre­heat the oven to 180°C (160°C fan­forced). Grease a deep 19cm square cake pan; line the base and sides with bak­ing pa­per, ex­tend­ing 5cm above sides of pan. 2 Stir but­ter and choco­late in a medium heat­proof bowl over a medium saucepan of sim­mer­ing wa­ter un­til smooth (don’t let wa­ter touch base of bowl). Re­move from heat; stir in sugar and ex­tract, then eggs, sifted flour, oats and cran­ber­ries. Spread mix­ture into pre­pared pan.

3 Bake for 30 min­utes or un­til just firm. A skewer in­serted into the cen­tre should come away with moist crumbs. Cool brownie in pan.

4 Lift brownie onto a chop­ping board. Place ex­tra choco­late in a small heat­proof bowl over a small saucepan of sim­mer­ing wa­ter; stir un­til smooth. Gen­tly fold in sour cream. Spread the choco­late mix­ture over the brownie. Cut into 16 squares to serve.

Suit­able to freeze. But­ter and choco­late suit­able to mi­crowave.

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