Você está na página 1de 4

Chocolate brownies

Ingredients (serves 16)


300g butter 600g dark cooking chocolate, chopped 1 1/3 cups (285g) caster sugar 4 eggs, lightly whisked 3 cups (450g) plain flour 1/2 cup (125g) sour cream 1 cup (145g) toasted macadamia nuts, chopped 180g white chocolate, coarsely chopped 200g milk chocolate, chopped

Method
1. Preheat oven to 160C. Grease and line the base and sides of a 25cm square cake pan with baking paper. 2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool. Add the sugar and eggs and stir to combine. Add the flour and sour cream and stir to combine. Add the macadamia nuts, white and milk chocolate and stir to combine. 3. Pour mixture into the pan. Bake for 45- 50 minutes or until just cooked through. Remove from oven and set aside in pan to cool completely. Use a sharp knife to trim the edges. Cut into 3cm square pieces. Place in paper cases and arrange on a serving platter to serve.

Chocolate brownie fudge cake

Ingredients (serves 10)


125g butter, chopped 300g dark chocolate 1 1/4 cups caster sugar 3/4 cup plain flour, sifted 1/4 cup cocoa powder, sifted 1/2 cup chopped walnuts 3 eggs Cocoa powder, to dust

Method
1. Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper. 2. Place butter and 200g chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce heat to low. Place bowl over saucepan (dont let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly. 3. Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds remaining chocolate in a large bowl. Add butter mixture and eggs. Stir to combine. Pour into prepared pan. Sprinkle with remaining walnuts and chocolate. Bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging. Cool completely in pan. 4. Dust with cocoa. Serve.

Notes

To freeze: At the end of step 3, wrap cake in plastic wrap, then foil. Freeze for up to 3 months. To serve: Thaw at room temperature for 2 hours. Dust with cocoa. Serve.

Brownie rocky road

Ingredients

Melted butter, to grease 300g good-quality dark chocolate, finely chopped 160g butter, chopped 155g (3/4 cup) caster sugar 3 eggs, lightly whisked 190g (1 1/4 cups) plain flour 60g pink and white marshmallows, cut in half 80g (1/2 cup) whole unsalted roasted peanuts, chopped

Method
1. Preheat oven to 180C. Brush a 16 x 26cm (base measurement) non-stick slice pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang. 2. Combine the chocolate and butter in a medium saucepan over low heat and stir with a metal spoon for 5 minutes or until chocolate melts. Add the sugar and cook, stirring, for 5 minutes or until sugar dissolves.

3. Remove from heat and set aside for 5 minutes to cool. Stir in the egg and flour until combined. Stir in the marshmallows and peanuts until combined. Spoon into the prepared pan and smooth the surface. 4. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Remove from oven and set aside in the pan for 3 hours to cool and set. Cut into squares.

Notes

You will need a 16 x 26cm (base measurement) non-stick slice pan for this recipe. This brownie can be made up to 1 week ahead. Store in an airtight container out of direct sunlight.

Você também pode gostar