To cook: 35 minutes
225 g butter
200 g dark chocolate
2 cups sugar
4 eggs
1 1/4 t vanilla essence
1 1/2 cups plain flour
1/2 cup cocoa, sieved
1 1/2 cups walnuts, roughly chopped (optional or substitue for other nuts)
Brownie topping:
200g melted dark chocolate
OR
dust with icing sugar
Method:
- Melt butter and chocolate over a low heat in a pot.
- Add sugar to the melted butter and chocolate. Allow to cool if necessary before adding eggs.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla essence.
- Sift in flour and cocoa. Add nuts and mix until evenly combined.
- Pour into a greased 30cm x 24cm baking tin.
- Bake at 180 degrees C for 35 minutes until set.
- Cool then spread over melted chocolate or dust with icing sugar.
- If topping with melted chocolate allow to set before cutting in to squares.
- Makes about 30 pieces.
TIP: I often make this recipe ahead of time. It can be pretty gooey even when properly cooked. It is easier to cut if you freeze it first. Obviously take out of the freezer for a bit before you try and cut it unless you are super strong and have a really good knife! If you are going to freeze this mixture, dust with icing sugar after freezing and before serving.
Enjoy!
3 comments:
Is this similar to a recipe given me by a diff TCol foodie? I can't find my copy of that recipe and it was sooo good.
I want to make this recipe so bad! We've found a really reasonable chocolate shop in town. I may let Beau get a 2.5kg of dark chocolate after all!
I don't know. It is the proper quantities of the one I sent to you with the choc cake recipe. It is really, really good!
I have it in my oven now. I made it with no nuts (forgot to add them, I was thinking dried fruit would also be a good addition) and with baileys instead of vanilla essence, because I still haven't bought that!
I've licked the bowl and it was good.
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