Chocolate Brownie
Always a winner with chocolate lovers and will feed a crowd.
Especially good served warm with berry compote and lightly whipped cream
Makes: 20 generous pieces
Ingredients
250g butter just melted but not hot
2 cups caster sugar
4 eggs at room temperature
½ cup good quality cocoa - sifted
2 teaspoons vanilla essence
2 ¼ cups dark chocolate cut into chunks
2/3 cup plain flour
Method
Set oven to 150’C fan bake
Line a sponge roll tin with baking paper
Mix butter, sugar, eggs, vanilla and cocoa together until just evenly combined-taking care not to over mix
Fold in chocolate chunks and flour
Spread mixture into tin & spread evenly
Place in oven on a rack in the middle
Bake 55-60 minutes
Remove from the oven and allow to cool
Once cool, remove from tin
Serve dusted with icing sugar
Only cut what is needed and wrap remainder in baking paper and tinfoil and keep in an airtight container.
Brownie will keep uncut and unrefrigerated for 7-10 days
