Chocolate brownies

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Makes
16 pieces

Ingredients

200g unsalted butter, chopped - 3060 200g dark chocolate, broken into pieces - 2200 1 cup brown sugar - 3340 3 eggs, lightly beaten - 1050 1 teaspoon vanilla extract - 50 3/4 cup (113g) gluten-free plain flour - 1605 2 tablespoons (18g) cocoa powder 238

Total = 11543

Method
1. Preheat oven to 190C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper. 2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly. 3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine. 4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

parsley added this comment at 03:11pm Sun 14th January, 2007 4 out of 5 These brownies are easy to make and everyone loves them. Especially chocolate lovers. msacco added this comment at 05:57pm Fri 16th March, 2007

5 out of 5 Easiest brownies ever!!! niki1013 added this comment at 10:08am Wed 21st March, 2007 5 out of 5 Easy and tastes nice:) Very, very, very rich though. oyster added this comment at 06:07pm Sun 25th March, 2007 4 out of 5 Very nice, decadent brownies though my batch came out a bit soft. Rich with chocolatey goodness. Used normal flour and added chopped walnuts. Dusted with icing sugar. debbied added this comment at 05:41pm Tue 8th May, 2007 5 out of 5 These were very easy to make and very tasty. susie_q added this comment at 04:45pm Tue 22nd May, 2007 5 out of 5 Nobody believed they were gluten-free! I think this is my new favourite brownie recipe. Shannon75 added this comment at 10:22pm Wed 23rd May, 2007 5 out of 5 The best. Ever. coleyflowa added this comment at 08:30pm Fri 20th July, 2007 5 out of 5 I made this for my uncle to rave reviews - most gluten free recipe's can be on the dry side but this is extremely moist and delicious. He wants the recipe now!! Thanks Taste!! LynnM added this comment at 07:03pm Sat 18th August, 2007 5 out of 5 mmmmmm choclatey heaven super easy, I hate the wait for one day before eating though.

White choc-chip brownies

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Makes
24

Ingredients

200g butter, chopped - 3060 200g dark cooking chocolate, chopped - 4400 1/3 cup (20g) cocoa powder, sifted - 264 1 cup brown sugar - 3340 1 teaspoon vanilla essence - 50 3 eggs, lightly beaten - 1050 3/4 cup (113g) plain flour, sifted - 1605 1 cup (190g) white choc bits 4370

Total = 18139 (1100) 100 = 1649

Method
1. Preheat the oven to 160C. Grease and line an 18cm square cake pan with baking paper. Place the butter and dark cooking chocolate in a saucepan. Stir constantly over low heat until melted and smooth. Pour into a large bowl. 2. Add the cocoa powder, brown sugar, and vanilla essence, then whisk to combine. Add the eggs and mix well. 3. Stir in the flour and white choc bits. Pour into prepared pan and bake for 40 to 45 minutes or until crumbs cling to a skewer when inserted in the centre. Allow the brownies to cool in the pan. Once cooled, cut into squares to serve. 4. Variation: If desired, you can replace the white choc-chip bits with 1 cup of sultanas, raisins or chopped pecans.

Source
Super Food Ideas - June 2003 , Page 23 Recipe by Janelle Bloom Log in or Register

schmeme added this comment at 09:28pm Sun 11th February, 2007 5 out of 5 michellegibson added this comment at 10:45am Sun 10th June, 2007 5 out of 5 These brownies were just delish! Guests loved them! Very quick and easy to make will definitely make it again. ( I put 3/4 cup of white choc chips then the rest chopped walnuts) Yumo BINNAK added this comment at 10:17pm Mon 18th June, 2007 5 out of 5 OH MY GOD!!! THIS IS WHAT HEAVEN TASTES LIKE!!! kelly20 added this comment at 10:08pm Fri 22nd June, 2007 5 out of 5 this was a great recipe very easy to make and tastes great LianeT added this comment at 12:25pm Fri 28th September, 2007 5 out of 5 Extremely easy and very Yummy!!

Brownies
5 out of 5 Rate this Print Email Discuss Save Larger Smaller Sometimes the only way to get through the middle of the week is with something ridiculously chocolaty. These brownies will do the job.

Makes
12

Ingredients

140g unsalted butter - 2142 200g dark chocolate - 2200 200g light muscovado sugar* - 3340 2 tsp vanilla extract - 100 2 eggs - 700 1 egg yolk - 280 85g plain flour - 1207 75g walnuts, lightly toasted, chopped - 2190 Sifted cocoa powder, to dust

Total = 12159

Method
1. Preheat the oven to 160C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth. 2. Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.

Notes & tips

* From gourmet food stores. Substitute with brown sugar. Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months. Log in or Register kathy77 added this comment at 05:47pm Wed 21st March, 2007 5 out of 5 Yes I have tried this today and it is simply delicious thank you very muh. newyork135 added this comment at 09:23am Wed 28th March, 2007 5 out of 5 Made this for a work morning tea and it went down an absolute treat. Very chocolatey and very, VERY yummy! Well worth the make! sweetpeach added this comment at 09:36pm Tue 5th June, 2007 5 out of 5 By far the best Brownies I have made. errin added this comment at 09:34pm Fri 28th September, 2007 5 out of 5 i have been making these for the last 4 years this is one of the best brownie recipes(only just beaten by nigella's snow flecked brownies from her feast cookbook)

Triple choc brownies

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Makes
16 pieces

Ingredients

200g dark chocolate, chopped - 4400 200g unsalted butter, cubed - 3060 3/4 cup (155g) brown sugar - 2589 3 eggs, whisked - 1050 100g Nestle milk choc bits - 2240 100g Nestle white choc bits - 2300 3/4 cup (115g) plain flour 1633

Total = 17272

Method
1. Preheat oven to 170C. Line a 18cm (base) square cake pan with non-stick baking paper. 2. Place the chocolate and butter in a medium microwave-safe bowl. Microwave on Medium/50% power, stirring every minute, for 1-2 minutes until melted. Set aside to cool slightly. 3. Add the sugar and eggs to the chocolate mixture and mix until combined. Stir in the choc bits and flour until well combined. Pour into the pan. 4. Bake for 25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

Tip: Most brownies are best eaten the day after they are made.

Source
Fresh Living - August 2004 , Page 48 Recipe by Alison Roberts duck added this comment at 11:29am Wed 27th June, 2007 5 out of 5

BEST BROWNIES EVER!!! kinda didnt measure the extra choc chip bits...got a little carried away... but they tasted fantastic! probs not the best if your on a diet!!

The ultimate chocolate brownie

5 out of 5

Makes
16 pieces

Ingredients

200g Nestle Plaistowe Dark Cooking Chocolate, chopped - 4400 200g butter, chopped - 3060 1/3 cup (20g) Nestle Baking Cocoa - 264 1 1/2 (165g) cups caster sugar - 2805 3 eggs - 1050 1/2 cup plain flour, sifted - 1065 1/4 cup self-raising flour, sifted - 533 180g Nestle Plaistowe Premium White, chopped - 4140 1 cup walnuts chopped 3504 (120g) Nestle Baking Cocoa, to serve

Total = 20821, without walnuts = 17317

Method
1. Preheat oven to 180C. Grease and line a 3cm deep, 16cm x 25.5cm (base) lamington pan. 2. Combine dark chocolate and butter in a heatproof bowl. Microwave, uncovered, for 2 minutes on MEDIUM-HIGH (70%) power. Stir until smooth. 3. Stir cocoa and sugar into warm chocolate mixture. Add eggs, 1 at a time, mixing well after each addition. 4. Stir in flours. Gently stir in white chocolate and walnuts. Spread mixture into prepared pan. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan. Dust with cocoa. Cut into squares to serve.

Source
Super Food Ideas - May 2004 , Page 75 Log in or Register broccoli added this comment at 05:55pm Thu 4th January, 2007 5 out of 5 A really quick & easy recipe. I am requested to make this for many occassions by friends and family. Great for "bring a plate". Very impressive when on a cake stand sprinkled with icing sugar and surrounded by plump strawberries. Serves many as it's rich and you only need a little to get a chocolate hit. I don't use the white choc or nuts and it still tastes wonderful. obbie added this comment at 02:59pm Mon 12th February, 2007

5 out of 5 all time favourite, i make this all the time cupcake added this comment at 10:01pm Tue 27th February, 2007 5 out of 5 These brownies are to die for!! They are so easy to make, and turn out moist and rich. Absolutely delicious, I will definately make these again!! lauren_s_t added this comment at 03:43pm Fri 16th March, 2007 5 out of 5 ziggi added this comment at 04:14pm Sat 31st March, 2007 5 out of 5 Made this for the first time today - quick and easy and plenty of left overs in the bowl for both cook and helpers to sample. doublecurl added this comment at 05:26pm Sat 5th May, 2007 5 out of 5 I've tried a few brownie recipes but this is by far the best, tastiest and easiest to make! I didn't even have to get the mixer out. I did everything by hand and it didn't take all that long either. The best part about this recipe is how good it tastes! I think it's better than store-bought. My family and friends love it and people at work can't get enough of it! chrisd added this comment at 08:19pm Wed 30th May, 2007 5 out of 5 Oh my god, these brownies are to die for. StephiK added this comment at 04:32pm Sun 24th June, 2007 5 out of 5 Ahhhh this is fantastic!!! So moist and rich!! I reccommend slicing the brownie into small portions, however, as it is VERY rich and does not require a large serving to truely be satisfied! barnie added this comment at 03:22pm Tue 26th June, 2007 5 out of 5 These are the best brownies - quick and easy to make and so tasty!!!! I made this last night as a treat and there is only 1 piece left (not for long). Top recipe. MrsBrune added this comment at 10:14am Wed 8th August, 2007 5 out of 5 Really yummy! I am not a fan of walnuts so I used macadamias and it was delicious, although next time I would reduce the amount of nuts just a little. loraine1 added this comment at 01:26pm Sat 11th August, 2007 5 out of 5 have yet to taste the brownie but did have probs with removal from dish. stuck even though greased pan and lined it. took a bit of patience removing the paper.!!!! oven temp was180 but must have been too high as it got rather well done on edges. looks lovely but the process was a bit frustrating. santka added this comment at 05:46pm Fri 28th September, 2007 5 out of 5 Made these a few times now. If you're a chocolate lover, do yourself a favour and give these a go. Guarantee to satisfy!!

Oat, Sultana and Choc Chip Slice Recipe

This soft oat and coconut slice is studded with sultanas and chocolate chips. It doesn't need to be refrigerated so it's great for lunchboxes. 125g butter - 1913 1 tablespoon (25g) golden syrup - 323 150g (1 cup) self-raising flour - 2130 85g (1 cup) desiccated coconut - 2431 110g (1/2 cup) caster sugar - 1870 90g (1 cup) rolled oats - 1431 135g (3/4 cup) sultanas - 1806 125g (2/3 cup) milk or dark chocolate chips - 2675 1 large egg (we use eggs with a minimum weight of 59g) 350 Total = 14929 Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Grease an 18cm by 28cm (inside top measurement) slice pan and line pan with baking paper. Place butter and golden syrup in a small saucepan over low heat, stirring occasionally. Remove from heat when butter has melted. Alternatively, melt butter with golden syrup in a microwave-safe bowl in the microwave. Allow butter mixture to cool to lukewarm so that it doesn't cook the egg or melt the chocolate chips when added to the other ingredients. In a large bowl, stir flour, coconut, caster sugar, oats, sultanas and chocolate chips together until well combined. In a small bowl, lightly beat egg with a fork. Add cooled butter mixture and egg to dry ingredients and stir until well combined. Firmly press the mixture into the prepared pan using the back of a spoon. Bake for about 20 minutes, or until golden. Allow slice to cool to room temperature in pan. Cut into squares to serve. Store slice in an airtight container.

Triple Chocolate Brownie Recipe

This rich, moist brownie contains white and milk chocolate chunks. It can be served warm with cream and ice cream, at room temperature, or straight from the fridge. When served warm, the chocolate chunks are soft and melted. When served straight from the fridge, the chunks are firm and their texture provides a contrast to the soft, fudgey brownie. We have also made this brownie with added nuts (reduce the chocolate chunks by 100g and add 100g of chopped nuts). Total = 16961 (968) 100 = 1752 125g butter - 1913 150g milk chocolate (we use Cadbury Dairy Milk chocolate) - 3360 50g dark chocolate - 1100 110g (1/2 cup) caster sugar - 1870 2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g) - 700 125g (3/4 cup + 1 tablespoon) plain flour - 1775 40g (1/4 cup) self-raising flour - 568 125g white chocolate, chopped (we use Cadbury Dream white chocolate) - 2875 125g milk chocolate, chopped - 2800 Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). Grease and line a 20cm (8 inch) square cake pan. Melt butter, 150g milk chocolate and 50g dark chocolate over low heat in a large saucepan, stirring occasionally. Remove from heat and allow to cool for 10 minutes. Combine plain and self-raising flours in a small bowl. Stir sugar and eggs into chocolate and butter mixture. Add flours and chopped chocolate and stir until combined. Spread into cake pan. Bake for 35 to 40 minutes. Allow brownie to cool in pan on wire rack. When cooled, cut into squares. Store in the refrigerator in an airtight container.

posted by Amanda & Debbie at 6:34 PM

6 Comments:
Anonymous said... These were an absolute hit, thankyou! Divine served warm with vanilla ice cream... 1/11/06 9:34 PM Emma said... I made these today and they turned out nice! I substituted the white chocolate for 100g chopped almonds which went well with the brownies. I cooked them for 40 minutes - next time I would reduce the cooking time slightly, because they weren't as moist as I had hoped for, but they were still great! 29/1/07 8:21 PM Emma said...

I made these again and they were even better than last time :-) Again, I didn't use the white chocolate, but did substitute it with 'baking walnuts' and I also added about an extra 80grams of dark chocolate to the 'chocolate & butter mix'. I reduced the cooking time by 5 minutes and they turned out beautifully very chocolatey, fudgy and moist. Thanks again for the recipe! I have finally found out how to make the perfect brownie :-) . 6/2/07 9:40 PM Anonymous said... Amazing and thirty mins baking is best! 19/2/07 7:06 AM Anonymous said... Once again Girls - fantastic recipe. A true brownie in everyway possible. Best eaten at room temp, to get full chocolate flavour. Made them for Easter dinner - was eaten before main meal! No leftovers here! A truly delightful fudgy brownie. Will be making again (of course!!) 11/4/07 12:13 PM

Flourless Chocolate Cake Recipe

A rich, soft and moist cake. Total = 14455 100g butter - 1530 150g dark chocolate - 3300 4 large eggs - 1400 Pinch of salt 185g caster sugar - 3145 200g almond meal 5080 ne a 20cm springform tin with baking paper. Preheat oven to 160 degrees Celsius. Melt butter and chocolate together over low heat. Set aside to cool. Separate eggs and beat whites with a pinch of salt and about one third of the sugar until whites form soft peaks. In a separate bowl, beat yolks with remaining sugar until light and creamy. Fold yolk mixture into chocolate mixture. Then fold in almond meal, then egg whites. Pour mixture into prepared tin and bake for about 55 minutes. A skewer inserted into the centre of the cake should come out clean, or with a few moist crumbs (not batter) attached. Remove cake from oven and cover with a clean tea towel. Allow to cool in tin. We served wedges of the cake with whipped cream and raspberries.

posted by Amanda & Debbie at 1:42 PM

4 Comments:
Anonymous said... Must try this recepy! 22/3/07 2:12 PM Anonymous said... Thanks so much for sharing this recipe! I absolutely love it. I use 85% Lindt dark chocolate and with the 185g sugar and almond meal, it tastes absolutely devine without being too rich! Awesome recipe. Thanks :) 13/7/07 3:45 PM Anonymous said... Both children and adults love this recipe. It was an instant hit and so easy to make. An absolute Gem. 3/9/07 9:41 PM Anonymous said...

This cake is to die for - absolutely delicious. It would probably be really nice with some nuts inside too. Thanks for the recipe!

Chocolate Slice Recipe

This moist chocolate coconut slice is quick and easy to make. Total = 11663 100g butter - 1530 60g dark chocolate - 1320 90g (1/3 cup + 1 tablespoon, lightly packed) brown sugar - 1503 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence) - 25 80g (1 cup) desiccated coconut - 2288 50g (1/3 cup) self-raising flour - 710 75g (1/2 cup) plain flour - 1065 1 large egg (we use eggs with a minimum weight of 59g) - 350 2 teaspoons coconut, for sprinkling on top of slice Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Grease and/or line a 20cm square cake tin. Melt butter and chocolate together in a medium saucepan over low heat, stirring occasionally. When mixture is smooth, remove from heat and stir in brown sugar and vanilla. Add coconut and flours and stir to combine. Add egg and mix well (the mixture should be quite wet/sticky at this stage). Press mixture into prepared pan. Bake for about 20-24 minutes (make the icing while the slice is baking). To test whether the slice is ready, lightly press on the edge and on the centre of the slice. The edges should feel firm, while the centre will still feel soft and give way slightly. Remove from oven and spread with chocolate icing while slice is still hot. Sprinkle with extra coconut. Allow slice to cool in tin. When cooled, cut slice into squares and store in an airtight container. Suitable to freeze. Chocolate Icing 100g (2/3 cup + 1 tablespoon) icing sugar - 1700 8g (1 tablespoon) cocoa powder - 1056 20ml (1 tablespoon) milk - 39 5g (1 teaspoon) butter, softened - 77 Sift icing sugar and cocoa together into a small bowl. Add milk and butter, and stir until icing is smooth.

Rum Balls Recipe

These chocolatey, coconut-coated rum balls contain juicy sultanas. Make them a day or two in advance.

Total = 14785 Makes about 40 rum balls. 1 x 250g packet Nice biscuits - 4750 24g (3 tablespoons) cocoa powder - 317 1 x 395g can sweetened condensed milk - 5530 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence) - 50 1 1/2 tablespoons (30ml) rum 275 (1/2 cup, 75g) sultanas 1003 (1/2 cup, 50g) coconut - 1430 About 50g dessicated coconut, for coating - 1430 Place biscuits and cocoa in a food processor or blender and crush biscuits finely. If you used a blender, pour the crushed biscuit and cocoa mixture into a large bowl and stir the in remaining ingredients (except the coconut). If you used a food processor, you can add the condensed milk, vanilla and rum to the biscuit crumbs and process until the mixture is well combined. Then add the sultanas and process on very low speed until combined. Place mixture in refrigerator or freezer until it is firm enough to roll into balls. If the mixture is too soft, it will be sticky and difficult to roll properly. Sprinkle coconut onto a plate or into a flat-bottomed dish. Roll mixture into balls, and then roll in coconut. Store, preferably in a single layer, in an airtight container in the refrigerator.

posted by Amanda & Debbie at 8:43 AM

6 Comments:
Margaret said... I wonder if 1/2cup of coconut in mixture might help hold shape better. Lovely rich flavour. 2/12/06 11:13 AM Amanda & Debbie said... Hi Margaret, These rum balls are quite soft and moist. If you would prefer a firmer consistency, you could add some coconut to the rum ball mixture. Or you could reduce the amount of condensed milk a little. We used Nestle condensed milk in this recipe - some other brands may have a thinner consistency and produce softer rum balls. Also, we keep them in the fridge until serving time as they will soften at room temperature. Thanks for your feedback! 6/12/06 9:28 AM

Anonymous said... Hi Amanda and Debbie, I have noticed some rum ball receipes say they can be frozen once rolled, is this receipe suitable to freeze - what do you recommend? Thanks & Seasons Greetings, Alison 19/12/06 4:17 PM Amanda & Debbie said... Hi Alison, We haven't tried freezing these rum balls, but we don't see any reason why they wouldn't be ok to freeze. 19/12/06 7:51 PM Anonymous said... Can you make rum balls without rum? 1/10/07 10:06 AM Amanda & Debbie said... Yes, you could make this recipe without the rum. 1/10/07 10:17 AM

1920

Mars Bar Slice Recipe

Crispy rice bubbles are bound by a rich, slightly chewy, chocolate-caramel mixture and spread with a luscious, buttery chocolate icing. This slice is very moreish! 5This recipe uses 270g of Mars Bars. Here are three ways to get this amount264g bag of fun size Mars Bars (close enough!) 4 1/2 x 60g Mars Bars 3 King Size Mars bars, and half a 60g Mars Bar Total = 15130 (818) 100 = 1850 120g butter - 1836 270g Mars Bars 5154 1 1/2 tablespoons (38g) golden syrup - 491 3 3/4 cups (120g) rice bubbles1920 Line an 18cm by 28cm baking tray/dish. Place butter, Mars Bars and golden syrup in a saucepan over medium-low heat. Stir constantly, using the spoon to break up the Mars Bars and squash any bits of nougat that are slow to melt. When the butter has melted and only small unmelted bits of nougat remain, increase the heat to medium, stirring constantly. The mixture may appear separated at first. Keep stirring until the mixture thickens slightly, and is fairly smooth and amalgamated. Remove from heat.
The Mars Bar mixture is ready when it has a creamy (ganache-like) consistency.

Place rice bubbles in a large bowl. Add Mars Bar mixture and stir to combine, trying not to crush the rice bubbles. Press mixture into prepared pan and refrigerate while preparing the chocolate icing. Spread slice with icing and refrigerate until set. Store in an airtight container in the refrigerator. Rich Chocolate Icing 225g milk chocolate (we use Cadbury Dairy Milk chocolate) - 5040 45g butter - 689 Melt chocolate and butter over low heat, stirring occasionally. Remove from heat when mixture is smooth.

posted by Amanda & Debbie at 6:15 PM

10 Comments:
Davina said... Thankyou so much Amanda and Debbie. So easy and so delicious. A real favourite!! 3/8/06 12:54 PM Anonymous said... So yummy. Put leftovers from party in the freezer in an empty icecream container and still tasted just as yummy when thawed! 29/10/06 12:48 PM

Anonymous said... Thankyou the kids thought this was great. 10/1/07 7:50 PM Anonymous said... Thank-you for the recipe. It was very yummy, kids loved it! 18/3/07 5:29 PM Anonymous said... Yummy Yummy!!! I made it for my year 7 camp and they all loved it 18/3/07 6:06 PM Anonymous said... The pics looked heavenly and too good to be true....... well actually they tasted even better than what they looked like which is quite amazing considering any time i look at the pics my mouth drewls....mmmmmmmmmmmmmmmmmmmmmm.. 3/4/07 5:37 PM Anonymous said... For a really indulgent slice try substituting Coco-pops for the rice bubbles - it works really well 7/6/07 2:08 PM Anonymous said... Put heaped tablespoons of the mix into foil fairy cake cases and top with melted chocolate to make individual mars bar slice "bites". Great with afterdinner coffee. 26/6/07 11:07 AM Anonymous said... Had these before when a barbecue visitor brought some round. She was australian and wouldnt tell us how she made them as she told usit was a secret australian recipe. Thanks very much, im sure ill be making these all the time. 28/7/07 7:36 AM

Macadamia Brownies

Makes 24 pieces Total = 21244

150g unsalted butter, chopped - 2295 250g Cadbury Dark Cooking Chocolate, chopped - 5350 1 cups caster sugar - 5610 4 eggs, lightly beaten- 1400 1 teaspoon vanilla essence - 50 1 cup plain flour, sifted - 2130 cup (120g) sour cream - 804 1 cup macadamia nuts, cut in half - 3605

1. 2.

Preheat oven to 160C conventional or 140C fan forced. Line a 20cm x 30 cm slice pan with baking paper.

Combine butter and chocolate in medium saucepan; stir over low heat until chocolate is just melted. Add sugar, egg, flour, sour cream and nuts. Stir until well combined. Spread mixture into prepared pan. 3. Bake for 35 minutes or until brownie forms a crust on the outside. Allow to cool and slice.

Chocolate Brownies

Serves 15 Total = 15967 INGREDIENTS

200 g (8 rows) Cadbury Dark Cooking Chocolate, chopped - 4280 125 g butter - 1913 1 cup brown sugar - 3340 2 teaspoons vanilla essence - 100 2 eggs, lightly beaten - 700 1 cup self-raising flour - 2130 1 cup chopped pecans or walnuts - 3504

1.

Preheat the oven to 160C. Melt the chocolate and butter in a bowl over simmering water or in the microwave oven on Medium (50% power) power for 2-3 minutes.

2.

Stir in the sugar, vanilla essence and the eggs. Mix well. Add the flour and nuts, and stir well. 3. Pour the mixture into a lined 28 x 18 cm slab pan. Bake for 40-45 minutes. 4. Leave in the pan to cool. Dust liberally with icing sugar before serving. Note: If serving as a dessert, allow to cool in the pan for 20 minutes before cutting into pieces. Sandwich pieces together with some ice cream and serve with Chocolate Sauce.

Cadburys Fudge Brownies

Cadburys Fudge Brownies Serves 24 Total = 17820

INGREDIENTS 250 g Cadbury Dark Cooking Chocolate, chopped - 5350 150 g butter - 2295 1 cup brown sugar - 3340 3 eggs, lightly beaten - 1050 1 teaspoon vanilla essence - 50 1 cup plain flour - 2130 120g macadamia nuts, roughly chopped - 3605

1.

Melt the butter and chocolate together over a double boiler or in the microwave on Medium (50% power) for 2 minutes. Stir to help the mixture to melt and make it smooth.

2.

Add the sugar and stir to dissolve any lumps. Add the eggs, vanilla, and flour, and mix well. Fold in the nuts. 3. Pour into a greased and lined 28 x 18 cm slab pan. Bake for 30 minutes in a moderate oven. 4. Cool completely in the pan. 5. Dust with icing sugar to serve.

Chocolate And Macadamia Brownies

Serving size: Serves 10 or more Cuisine type: Modern Australian Cooking time: Less than 60 minutes Course: Dessert Total = 24606

INGREDIENTS
300g unsalted butter, softened - 4590 2 cups (480g) caster sugar - 8160 4 eggs - 1400 1 teaspoon vanilla essence - 50 1 (240?) plain flour - 2195 1 cup (85g) quality cocoa - 1122

 cup (90g) dark chocolate melts - 1926 cup (120g) white chocolate, cut into large chunks 2760 cup (80g) macadamia nuts, roughly chopped - 2403

METHOD

Preheat oven to 180C. Cream the butter and sugar together until pale and thick. Add the eggs one at a time, beating constantly. Add the vanilla and fold in the sifted flour, cocoa, chocolate and macadamia nuts. Grease and line a 30 x 20 cm lamington tray. Spread mixture evenly into the tray and bake for 25- 30 minutes or until just firm in the middle. (It is important not to over cook the brownies as they will have a tendency to dry out). Cool in the tin. When completely cool slice into 5 cm squares.

Snow Flecked Brownies Total = 31033 Ingredients: 375g best quality dark chocolate - 8250 375g unsalted butter at room temperature at least - 5738 1 tablespoon real vanilla extract - 50 6 eggs - 2100 350g sugar - 5950

1 teaspoon salt 225g plain flour - 3195 250g white chocolate buttons, preferably Montgomery Moore, or just chop same amount of good white chocolate - 5750 tin measuring approx 33cm x 23cm x 5.5cm Preheat the oven to 180C/Gas 4/350F. Line your brownie pan base and sides. Melt the butter and dark chocolate together in a large heavy based pan. In a bowl or wide mouthed large measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt. When the chocolate mixture has melted let it cool a bit before beating in the eggs and sugar, and then the flour. Finally fold in the white chocolate buttons. Beat to combine smoothly and then scrape out of the saucepan into the lined pan. Bake for about 25 mins. The brownies are ready, when the top is dried to a paler brown speckle, but the middle is dark and dense and gooey still; remember that they will continue to cook as they cool.