makes
24
prep
10 minutes
cook
30 minutes
difficulty
Easy
makes
24
serves
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 160 g unsalted butter
- 320 g good-quality dark chocolate (A)
- 140 g caster (superfine) sugar
- 140 g brown sugar
- 250 g eggs (approx. 4)
- ½ tsp vanilla paste
- 110 g plain (all purpose) flour
- ½ tsp baking powder
- 20 g Dutch-process cocoa powder
- pinch salt
- 125 g good-quality milk chocolate, finely chopped
- 125 g good-quality dark chocolate (B), finely chopped
- cream, to serve
Instructions
1. Preheat the oven to 170°C (fan-forced). Line two 160 mm square cake tins with baking paper.
2. Melt the butter and dark chocolate (A) together in the microwave or over a double boiler.
3. Combine both sugars with the whole eggs and vanilla in a mixing bowl and combine by hand with a whisk.
4. Sieve the dry ingredients and fold through the liquid mixture to gently combine.
5. Add the milk chocolate and dark chocolate (B) into the brownie mixture.
6. Divide the mixture evenly between the cake tins and bake for approximately 25 minutes. Remove from the oven and allow to cool. Once cool, dust with icing sugar and cut into squares. The brownies can be covered in plastic wrap and frozen for up to a month.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
