One doesn’t need an excuse to make a squidgy, chocolate brownie. It is good at any time of day. Cut into the size that suits you — perhaps smaller pieces to follow an evening meal or larger chunks for keeping your energy up at work.
Try heating a piece for 20 seconds in the microwave and serving with vanilla bean icecream, or slicing in half horizontally and filling with icecream.
|180 g||Butter, cut into cubes|
|180 g||Dark chocolate (Main)|
|250 g||Caster sugar|
|½ cup||Cocoa powder|
|1 cup||White chocolate bits (Main)|
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- Preheat oven to 170C. Line a 20 x 20cm tin with baking paper.
- Into a microwave-proof bowl place butter and chocolate. Heat on high for 1 minute, stir, and heat again for another minute. Remove and stir until smooth. Cool for 10 minutes.
- Beat until pale eggs, sugar and vanilla. Add chocolate and mix until well combined. Add flour and cocoa, then fold in chocolate pieces, reserving ¼ cup. Pour into tin and sprinkle with remaining chocolate.
- Place into oven for 35 minutes until just cooked. Remove and cool before cutting.