Prep 15 mins
Cook 25 mins
The DH saw this in Recipe + magazine and asked me to save to make. The cooks tip was that you can store these in an air tight container for up to 4 days (so you can make ahead) and they freeze well for up to 3 months. I have since made this but when I went to the pantry for my white chocolate chips/bits I discovered I only had dark chocolate, milk chocolate and caramel chips/bits so let the DH choose and he chose caramel other than that I made as directed and ended up with dense but moist brownie. DH has suggested a bigger pan may be better so would suggest a 25cm (10" x 10" instead of the 20cm (8" x 8") and he also said they may be better cut into smaller slices even half as they are very rich.
- 180 g dark chocolate (finely chopped)
- 125 g butter
- 3⁄4 cup brown sugar (firmly packed)
- 4 eggs (lightly whisked)
- 1⁄2 cup white chocolate chips (bits)
- 1 teaspoon vanilla essence
- 2⁄3 cup plain flour (all purpose)
- 2 tablespoons cocoa powder
- icing sugar (to dust)
- Preheat oven to 180C/160C for fan forced.
- Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
- Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
- Cool slightly and stir in eggs, chocolate chips and essence.
- Sift flour and cocoa over the chocolate mixture and stir to combine.
- Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
- Cool completely in pan (brownie will firm on standing).
- Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.
Super moist and creamy brownies! And very easy to make. Make sure to chop up the white chocolate chips or they won't melt and will show up in your brownie! Thanks for sharing! Made for Photo Tag game.