BROWNIES Sweets for my sweet!

Bake these tempting brownies at home – just hide them well if you want them to last until Saturday night. They’re extra yummy with braaied marshmallows.

Ingredients

(makes 9 squares)

1 large slab (150 g) milk chocolate with nuts, coarsely chopped

½ cup melted butter

2 eggs

½ cup light brown sugar ¾ cup self-raising flour, sifted

Here’s how

1 Preheat the oven to 180 °C and line a 20 x 20 cm cake tin with baking paper. 2 Melt the chocolate and butter together and allow to cool slightly. Whisk the eggs and sugar until thick and light (about 10 minutes with an electric beater) and then fold in the flour and cooled chocolate until just mixed.

3 Pour the batter into the lined tin and bake for 25-30 minutes – you want the cake to still wobble slightly in the middle so it can recede as it cools and gives the brownies a sticky inside. If you bake it for too long, it becomes a terribly delicious block of cake.

4 Allow to cool completely, cut into squares, and store the brownies in an airtight container.

Drive & Camp says If you use milk chocolate with nuts, you don’t have to buy more nuts. If you prefer dark chocolate, stir in 1/3 cup of chopped nuts of your choice before it goes in the oven.