Kids’ party brownies

FOR THE BROWNIE

† 300g unsalted butter,

cubed

† 400g caster

(superfine) sugar

† 100g light brown soft

sugar

† 70g cocoa (unsweetened chocolate) powder

† 70g dark chocolate (minimum 70% cocoa solids) chopped into small pieces

† 4 eggs

† 140g plain flour

† ½ tsp fine sea salt

FOR THE TOPPING

† 100g biscuits and sweets of your choice

These brownies couldn’t be simpler to make, and are sure to delight kids big and small. Load them up with your favourite biscuits, sweets, and sprinkles. 1

Preheat the oven to 180°C and line a 20 x 30 cm tin.

2

To make the brownie batter, put the butter in a large saucepan followed by the caster sugar, brown sugar, cocoa powder and dark chocolate (it is important to put the ingredients in the pan in this order, so that the butter melts first). Place the pan over a low heat and leave for 5 minutes, without stirring, until the butter has completely melted and enveloped the other ingredients. 3

After 5 minutes, give the mixture a stir with a whisk to bring everything together. Once the butter and chocolate are fully melted, remove the pan from the heat (don’t worry if the sugar is still slightly granular at this point). Crack the eggs directly into the pan, then quickly whisk

Makes 16 bars or 32 smaller squares the mixture together until it is glossy and all the ingredients are fully incorporated. Add the flour and salt to the pan and whisk again briefly, until just combined. Make sure you get into the corners of the pan with the whisk to catch any pockets of flour which haven’t been mixed through. Pour the mixture into your lined tin, gently tilting the tin to encourage the mixture to fill to the edges in an even layer. 4 As soon as the brownie is removed from the oven, add the biscuits and sweets. Start with the bigger biscuits, then fill in any gaps with broken biscuit pieces and smaller sweets. Use the back of the spoon to gently press the biscuits and sweets down into the surface of the brownie, then chill.

SHELF LIFE: The brownies will last for at least two weeks when tightly wrapped in an airtight container or packaging.