Triple-Choc Brownie
Prep: 20 mins
Cook: 30 mins
Servings: -
Triple-Choc Brownie
Ingredients
- 200g dark chocolate, chopped coarsely
- ½ cup (110g) CSR Caster Sugar
- 2 eggs, beaten lightly
- 1¼ cups (185g) White Wings Plain Flour
- 150g white chocolate, chopped coarsely
- 100g milk chocolate, chopped coarsely
- 1 tsp CSR Soft Icing Mixture
- 125g butter, chopped coarsely
Method
- Preheat oven to 170°C. Grease a 20cm round springform pan; line base and side with baking paper.
- Stir butter and dark chocolate in a medium saucepan over low heat until almost smooth. Remove from heat; cool for 10 minutes.
- Stir sugar and eggs into chocolate mixture, then stir in sifted flour and white and milk chocolate. Spread mixture into prepared pan.
- Bake the brownie for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan.
- Just before serving, dust with sifted icing sugar. Place a stencil or doily over brownie before sifting, if desired.
