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Categories:Viewed: 83 - Published at: 8 years ago
Ingredients
- 240 g dark chocolate (top quality)
- 250 g butter
- 120 g flour
- 45 g cocoa powder (good quality)
- 360 g caster sugar
- 4 large eggs
- 34 teaspoon vanilla bean paste
- 140 g chocolate chips (good quality)
- 80 g pecans (optional) or 80 g walnuts (optional)
Method
- Preheat oven to 160C.
- Line the base of a brownie baking tin with baking paper.
- Microwave 180g of the chocolate and the butter on high for about 2 minutes (microwaves varyin wattage, so stir and check to prevent burning).
- Stir and set aside.
- Mix flour and cocoa powder together and set aside.
- Using an electric mixer on high speed, beat together the sugar, eggs and vanilla until pale and creamy.
- This should take about 5 minutes.
- Pour the cool chocolate and butter mix over the egg~sugar mix and gently fold together.
- Do not overmix.
- Use a sieve to dust flour and cocoa mix over chocolate and egg mix and again gently fold.
- Again do not over mix.
- Gently fold in the chocolate chips/chunks and nuts (if using) evenly through the mix.
- Pour mix into prepared tin, making sure of even spread of chocolate chunks and bake for about 25-30 minutes.
- Gently shake the tin and if it has a slight wobble, but not a fluid wobble, the brownie is cooked.
- If not, bake for an additional 5 minutes.
- Remove and place on a cooling rack.
- Allow to cool completely before removing, slice into squares.
- * To make crossed on your brownies, make a batch of royal icing by mixing 1 egg white with 1 1/4 cups pure icing sugar and 1/2 teaspoon lemon juice.
- Put into a snap lock bag, snip a corner and start piping your crosses.
- Piping crosses before slicing makes it easier.
