May 11, 2018
Desserts, Cookies, Australian,
Easy/Beginner Cooking, Birthday, Christmas, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Oven Bake, Vegetarian, Bars, Chocolate, Kosher Dairy, All Occasions more
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"My daughter made these last weekend to take to a house warming party. She found the recipe in a cook book written by Donna Hays.
They looked so delicious, so she wanted to make them for her GF's house warming party.
I must say they tasted as good as they looked ~ filled full of chocolatey goodness!
Everybody loved these brownies, soft and so moist in the middle, these are the ultimate choc filled brownie!
A note from the recipe:
If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center."
Preheat oven to 160°C (325°F).
Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
Add the chocolate and stir to combine.
Lightly grease a 20cm square tin and line with non-stick baking paper & spread the mixture into the tin.
Bake brownies for 50 minutes to 1 hour or until the brownie is set.
Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
Note: The brownie's will be ready when the top feels set to the touch & brownies will keep in an airtight container for up to 1 week.
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