CHOCOLATE BROWNIES
250g butter,
100g or 150g dark chocolate
4 eggs
430g sugar,
1T vanilla,
1/2t salt,
120g flour,
10g cocoa powder.
Oven: 170C
METHOD
Melt butter and chocolate pieces, stir until smooth.
Place sugar into a large bowl, add eggs and vanilla. Whisk together until thick and creamy.
Add chocolate and butter mix, whisk together.
Sift flour, cocoa and salt into the chocolate mix.
Fold in well, ensuring all the flour is mixed in.
Pour into 13x9"x1.5" baking pan lined with silicone paper.
Bake 20/25 mins till tester has crumbs on it.
Allow to cool.
Place in the fridge to chill. This make the brownie easier to cut into any size you like.
For the chocoholics only!
ROCKY ROAD TOPPING.
(American measures)
Icing:
8oz butter,
4C icing sugar, sifted,
4oz dark chocolate, melted & cooled,
1T vanilla,
4C miniature marshmallows
METHOD
Cream butter and sugar till light, beat in chocolate and vanilla, fold in mallows.
While brownie is still warm, spread icing over and chill till icing has set.
Cut into squares.