|3/4 cup||butter — unsalted|
|2||dark chocolate — chopped|
|1/2 cup||castor sugar|
|3||eggs — large|
|1 tsp||vanilla — extract|
|1 tsp||Robertson's baking powder|
|3 heaped Tbs||cocoa powder|
|1/2 cup||mixed nuts — chopped|
|1/2 - 1 cup||white chocolate — chopped|
Pre-heat the oven to 180°c. Line a oven-proof dish with baking paper (my dish was about 20x15cm)
Place the butter and chocolate in the microwave or over a double boiler and melt until completely smooth and glossy.
Add the sugar and beat well.
Add the eggs one at a time and beat well after each addition. Mix in the vanilla.
Combine the flour, baking powder, cocoa powder and salt and add to the chocolate mixture. Mix well.
Add the nuts and white chocolate.
Spoon the batter into the prepared tin and smooth the top.
Bake for 15-20 minutes until the brownies are set all over but are still squidgy in the middle.
Remove from the oven and allow to cool for 10 minutes. Remove from the pan and allow to cool on a cooling rack.
Dust with icing sugar if desired.
Reprinted with permission of Simply Delicious.
To visit Simply Delicious‘ blog, click here.
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