Monday, 25 September 2006

Recipe - Triple choc brownies

Occasionally I do get around to baking. Yesterday, the event was my nephew Wesley’s baptism. I was asked to contribute a plate for lunch/morning tea. I didn’t have time in the end to go shopping, so was forced to make do with whatever was available in the pantry. . . and I found . . . three blocks of cooking chocolate (one of them white)! As a result I made ‘triple choc brownies’, substituting the milk chocolate for dark. The result was (as you might imagine) deathly rich. However, I was asked for the recipe. Here it is:

Triple Choc Brownies

125g butter
200g dark chocolate, chopped
½ cup castor sugar
2 eggs, lightly beaten
1¼ cups plain flour, sifted
150-300g milk chocolate, roughly chopped (amount depends on pigginess)
100-250g white or Top Deck chocolate, roughly chopped (ie leave lumpy bits)

Grease brownie pan. Combine butter and dark chocolate in a saucepan and melt over a low heat until smooth. Cool slightly. Stir in sugar, eggs and then sifted flour. Fold in chocolate and spread into pan. Bake in a moderate oven for 35 mins or until firm to touch. Cool in the pan, then turn onto a board and slice into chunks.

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