October 07, 2018
Desserts, Cakes, 8 or 9 Inch,
Snacks, Eggs, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Entertaining, Game/Sports Day, Picnic, Potluck, Electric Mixer, Hand Mix/Whisk, Oven Bake, Flour, Chocolate more
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"From one of our national supermarkets and their free monthly magazine June 2018."
Preheat oven to 180C.
Grease and line the base and sides of a 20cm square cake pan with baking paper allowing the sides to overhang.
Combine the dark chocolate and butter in a large saucepan over low heat and cook, stirring for 5 minutes or until the chocolate melts and mixture is smooth and then set aside for 5 minutes to cool.
Add the sugar t the chocolate mixture and stir to combine and then add the eggs and stir to combine and then add the flour, cocoa powder and sour cream and stir to combine.
Add one-third of the popping candy chocolate and gently fold to combine and then pour into the prepared pan and sprinkle with half the remaining popping candy chocolate and bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean and then set aside to cool completely.
To make the chocolate icing, combine the icing sugar and cocoa powder in a medium bowl and add the butter and milk and use an electric mixer to beat until smooth.
Turn brownie onto a large serving plate and spread with chocolate icing and sprinkle with the remaining popping candy chocolate and cut into pieces and enjoy.
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