Easy Choco­late Brownie, Berries and Cream

It’s hard to go past a slice of this su­per easy, warm choco­late brownie. Crisp on the out­side and fudgy in the cen­tre, top with lash­ings of cream or ice cream and fresh fruit of choice.

Dish - Everyday Dish - - Recipes -

2 large eggs, size 7 ¼ cup rice bran oil ¼ cup melted but­ter 1 cup caster su­gar finely grated zest 1 or­ange ½ cup flour ¼ tea­spoon bak­ing pow­der ½ tea­spoon sea salt ⅓ cup co­coa pow­der ¼ cup sliced al­monds Grease a 20cm-square cake tin and fully line with bak­ing pa­per. Pre­heat the oven to 160°C fan bake. Whisk the eggs, oil, but­ter, su­gar and the or­ange zest to­gether in a large bowl. Add the com­bined dry in­gre­di­ents and whisk to com­bine. Pour into the tin and scat­ter with the al­monds. Bake for 25 min­utes or un­til the cen­tre is just a lit­tle soft when lightly pressed with your fin­ger­tip. Cool for 20 min­utes or un­til warm then cut into 9 pieces. Dust with ic­ing su­gar and serve with cream and berries. Serves 9, or more de­pend­ing on the size of cut pieces

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