CHOCOLATE BROWNIES
Makes 12
Preparation time: 15 minutes
Cooking time: 35 minutes
INGREDIENTS
250g unsalted butter
300g light brown sugar
3 medium eggs
250g dark chocolate, melted
75g self-raising flour
75g cocoa powder, extra for
dusting
¼ tsp salt flakes
75g pecans or walnuts, roughly
chopped
1.
Grease and line a 16 x 26 cm rectangle
baking tin.
2.
Select the SMALL HOTPLATE FUNCTION
and set the TIMER for 10 minutes. Melt the
chocolate in a small saucepan on the hotplate,
stirring constantly with a spatula until just
melted. Set aside to cool.
3.
Insert a wire rack on the third oven shelf.
Select the OVEN FUNCION (top & bottom
elements), set the TEMPERATURE to 180°C,
and TIMER for 10 minutes; a beep will sound
once the oven is preheated.
4.
Meanwhile cream the butter and sugar in
the bowl of an electric mixer until pale and
creamy; about 5 minutes. Add the eggs, one
at a time, beating well between each addition.
Fold in the melted chocolate.
5.
Sift the flour and cocoa. Fold into the
chocolate mixture with the salt and nuts. Pour
the batter into the prepared cake tin.
6.
Once preheated, place the cake tin on the
wire rack and set the TIMER for 30 minutes;
the brownie should crack slightly at the edges,
but still be soft in the center. (It will set once
cooled). Cool the brownie in the tin completely
before slicing.
TIP: brownie will store well in the refrigerator
for 3-4 days.
5
