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Ingredients
4 servings
Instructions
Step 1
Preheat oven to 165C fan forced or 180C non-fan forced. Grease an approximately 20 x 30cm slice tray and line base with paper.
Step 2
Melt the butter and the chocolate together in a heatproof bowl over a saucepan of simmering water or in the microwave for 10 seconds at a time stirring between each interval.
Step 3
Mix well until you have a very smooth mixture with the butter completely incorporated into the chocolate.
Step 4
Add the eggs and vanilla and mix well again.
Step 5
Combine the dry ingredients in a bowl and stir to mix well and then whisk to sift.
Step 6
Add the dry ingredients to the chocolate mixture and mix well.
Step 7
Add nuts if desired.
Step 8
Spread mixture in prepared slice pan and bake for around 30 minutes or until the brownie has a cooked texture under the crust that forms on the top.
Step 9
Allow to cool in the pan and then refrigerate for a few hours (or overnight) before turning out, removing the greaseproof paper from the bottom and cutting into pieces.
Step 10
Store in the fridge for up to 5 days or freeze for up to 2 months.
Step 11
Pour into prepared cake tray and bake for around 30 minutes. until it has a cooked texture under the crust that forms on the top.
Step 12
Leave to cool in tin, then refrigerate and tip out if possible and remove paper before cutting.
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