The boys and I are spending some time down in Victoria while we eagerly await the arrival of my sister’s first baby. While we were enjoying some of our Mum’s chocolate cake for afternoon tea, in the time it took me to get my camera to take a photo, I lost a chunk of my piece to my sister. I asked her since she was obviously craving chocolate, would she like some brownies for dessert. An online search of the Donna Hay website found a chocolate brownie recipe. To satisfy Tiff’s chocolate craving, I also added white and dark chocolate chips to the mixture. We took the brownies out of the oven just before we had dinner, by the time we were ready for dessert, they were still nice and warm and went perfectly with vanilla ice cream. If you are after a big chocolate hit, try these. These brownies are so deliciously rich, you only need a small piece… as easy way to justify eating them warm with ice cream!
200g dark chocolate chopped
1 3/4 cups brown sugar
1 1/3 cups plain flour
1/4 teaspoon baking powder
1/3 cup cocoa powder sifted
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
- Preheat oven to 180 degrees
- Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth
- Place in a bowl with the sugar and eggs
- Sift over the flour, baking powder and cocoa and mix to combine
- Fold through chocolate chips
- Pour into a 23cm greased square cake tin lined with non stick baking aper
- Bake for 40 minutes or until set.
- Brownies should be very fudgey in middle