For our team meeting this week, I made a long standing favourite – chocolate brownies.

The recipe is a mixture of several recipes and was made with Tasmanian walnuts.

 

Ingredients

185 g dark chocolate chopped into small pieces

125 g unsalted butter chopped into small pieces

2 eggs lightly beaten

1 tsp vanilla extract

220 g caster sugar

150 g plain flour

80 g chopped walnuts

 

1. Preheat oven to 180°C (less for a fan forced oven, 160°C) and grease and line a 20cm square cake tin.
2. Place chocolate and butter in a heatproof bowl. Place bowl over a pot of simmering water. Stir until smooth and well combined. Remove the bowl from the pot and set aside for 10 minutes or until the mixture is lukewarm.
3. Stir in egg, sugar and vanilla extract.
4. Fold in flour and walnuts.
5. Pour the brownie mixture into the cake tin and cook, in the middle of the oven, for approximately 20-25 minutes or until the sides of the cake have shrunk slightly away from the sides of the tin.
6. Allow the cake to cool in the tin and then cut into 9 equal squares.

 

 

Tips

1. I used large sized eggs