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CHOCOLATE BROWNIES
Serves 6-8
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
165g unsalted butter
100g brown sugar
100g caster sugar
2 medium eggs
165g dark chocolate, melted
50g self-raising flour
50g cocoa power, extra for dusting
50g pecans or walnuts, roughly chopped
Pinch of salt flakes
Directions:
1.
Grease and line a 20 x 20 cm square cake tin. Cream the butter and sugars with electric
beaters until pale and fluffy; about 5 minutes. Add the eggs, one at a time, beating well
between each addition. Fold in the melted chocolate.
2.
Sift the flour and cocoa, and fold through the chocolate mixture with the nuts and salt.
Spread the batter evenly in the prepared cake tin. Cover tightly with foil.
3.
Set the temperature knob to 180°C and timer/toast knob for 20 minutes. Place the cake
tin on the wire rack in the oven. Close the door and bake for 20 minutes, turning the tin
halfway through baking.
4.
Remove the foil. Set the timer/toast knob for 10 minutes. Bake until the brownie is set on
top. The brownie should still be sticky in the center, and will set once cooled.
5.
Cool the brownie in the tin completely before transferring to the refrigerator the chill,
overnight if possible. Cut into pieces. Dust with extra cocoa powder before serving.
*Brownie will keep refrigerated, for up to 4 days.
6
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