February 09, 2017
Categories: Desserts, Cakes, Cookies, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Pantry/Shelf, Birthday, Easter, Entertaining, Father's Day, Game/Sports Day, Mother's Day, Picnic, Potluck, Valentine's Day, Electric Mixer, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Bars, Flour, Chocolate more
"From Recipes + September '16."
- Serving Size: 1 (108.2 g)
- Calories 325.9
- Total Fat - 17.4 g
- Saturated Fat - 7.2 g
- Cholesterol - 527.9 mg
- Sodium - 26.4 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 2.5 g
- Sugars - 24.1 g
- Protein - 10 g
- Calcium - 76.1 mg
- Iron - 2.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Preheat oven to 180C/160C fan forced.
Grease and line a 20cm (base measurement) square cake pan with baking paper.
Combine chocolate, sugar, cocoa powder and the boiling water in a large bowl and stand for 2 minutes and then stir until smooth and then add the egg yolks and flour, stir until well combined.
Using an electric mixer, beat egg whites in a large, dry clean bowl until firm peaks form and then fold egg white mixture through the chocolate mixture and then pour into prepared pan and level surface.
Bake for 30 minutes or until a skewer inserted at the centre comes clean.
Cool completely in pan (brownie will firm).
Cut into square and serve dusted with extra cocoa powder.
Tips & Variations
No special items needed.