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How to Make

Step 1: Preheat oven to 160°C.
Step 2: Line the base of a brownie baking tin with baking paper.
Step 3: Microwave 180g of the chocolate and the butter on high for about 2 minutes (microwaves vary in wattage, so stir and check to prevent burning). Stir and set aside.
Step 4: Mix flour and cocoa powder together and set aside.
Step 5: Using an electric mixer on high speed, beat together the sugar, eggs and vanilla until pale and creamy. This should take about 5 minutes.
Step 6: Pour the cool chocolate and butter mix over the egg/sugar mix and gently fold together. Do not over mix. Use a sieve to dust flour and cocoa mix over chocolate and egg mix and again gently fold. Again do not over mix.
Step 7: Gently fold in the chocolate chips/chunks and nuts (if using) evenly through the mix.
Step 8: Pour mix into prepared tin, making sure of even spread of chocolate chunks and bake for about 25-30 minutes. Gently shake the tin and if it has a slight wobble, but not a fluid wobble, the brownie is cooked. If not, bake for an additional 5 minutes or so.
Step 9: Remove and place on a cooling rack. Allow to cool completely before removing, slice into squares.
Step 10: Note: To make crosses on your brownies, make a batch of royal icing by mixing 1 egg white with 1 1/4 cups pure icing sugar and 1/2 teaspoon lemon juice. Put into a snap lock bag, snip a corner and start piping your crosses. Piping crosses before slicing makes it easier.