Ingredients
- Melted butter, to grease
- 200g pkt dark cooking chocolate, coarsely chopped
- 150g butter, chopped
- 3 eggs, lightly whisked
- 155g (3/4 cup) caster sugar
- 190g (1 1/4 cups) plain flour
- 35g (1/3 cup) Cocoa Powder
- 150g white chocolate, broken into squares
Directions
Preparation: 15min › Cook: 45min › Ready in: 1hour
1.
Preheat
oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted
butter. Line with non-stick baking paper, allowing the sides to overhang.
2.
Place
the chocolate and butter in a large heatproof bowl over a saucepan half-filled
with simmering water (make sure the bowl doesn't touch the water). Stir until
chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool
slightly.
3.
Stir
the egg into the chocolate mixture until well combined. Combine the sugar and
flour in a large bowl. Sift in the cocoa powder. Add the chocolate mixture and
stir until just combined. Stir in the white chocolate. Pour into the prepared
pan.
4.
Bake
for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set
aside in the pan for 6 hours or overnight to cool.
Note- Squares
of white chocolate add sweetness to these two-tone brownies.
Utensils
List
- Brush
- 16 x 26cm (Base measurement) Slab Pan
- Baking Paper
- Large Heatproof Bowl
- Saucepan
- Skewer
- Large Bowl
- Pan
- Serving Plate
Ingredients
List
- Melted Butter
- Dark Cooking Chocolate
- Eggs
- Caster Sugar
- Plain Flour
- Cocoa Powder
- White Chocolate
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