There is nothing more decadent than a really good chocolate brownie, except one that has even more chocolate... This version has 3 types of chocolate as well as a dense fudgy texture making it perfect for all occasions, from afternoon tea to a delicious dessert. This can be gluten free, or you can replace the almond meal with regular plain flour if you wish
METHOD
- Preheat oven to 170C fan forced
- Melt butter and stir in sugar until it is dissolved, add vanilla essence and salt.
- Add in lightly beaten eggs then almond meal or flour, and cocoa and stir together until combined
- Stir in chocolate
- Spread into 20cm square pan ( or approximately that size) lined with baking paper.
- Bake for 20-30 minutes or until skewer comes out relatively clean.
- Longer cooking results in a less fudgy and more cakey result and shorter cookingtime results in a more gooey fudgy brownie .
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Ingredients
170 gm butter
1 c caster sugar
2 tspn vanilla essence
Pinch salt
3 eggs (size 7) lightly beaten
1/3 c plain almond meal or plain flour
1 cup dutch cocoa (or other dark cocoa equivalent)
½ c white chocolate chopped
½ c milk chocolate chopped
½ c dark chocolate chopped
