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 Posted: Sat Jan 19, 2008 12:54 am
Warning: Nut Allergy Warning!!
85g (²/³ cup) self-raising flour
85g (²/³ cup) cocoa powder
250g (1 cup) caster (superfine) sugar
330g (1 1½ oz) unsalted butter, melted
4 eggs, lightly beaten
1 teaspoon vanilla essence
250g (1½ cup) dark chocolate bits
(chocolate chips)
125g (1cup) walnut pieces
icing (confectioners') sugar, to dust
Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 x 30 cm (8 x 12 in) shallow baking tin and line with baking paper, leaving it hanging over the two long sides of the tin.
Sift together the flour and cocoa, then add the sugar. Make a well in the centre, then add the butter, eggs and vanilla and beat until smooth. Fold in the chocolate bits and walnuts.
Spoon into the tin and smooth the surface. Bake for 25 minutes, or until a skewer comes out clean. Leave in the tin for 10 minutes, then turn onto a wire rack to cool. Dust with icing sugar.
Makes 24 pieces.
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Posted: Thu Nov 12, 2009 2:58 pm
i dont like walnuts but i think having regular coca and dutch coca taste great together in brownies half and half is great there yummybut there something i would want to try caramel brownie or honey brownies it sounds yummy mrgreen biggrin
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