Rich and moist with a soft crunch! After making my Jaffa Brownies I was on a mission to find the perfect dessert brownie, and I think I’ve found it.
Makes 6 large
- 130g butter, chopped
- 90 g dark chocolate, chopped
- 100 g white chocolate, chopped
- 1 cup caster sugar
- 2 teaspoons vanilla essence
- 2 eggs
- 1 cup plain flour, sifted
- 1/2 cup chopped walnuts
- confectioners sugar
- ice cream
Preheat the oven to 180degrees Celsius.
Place the chocolate and butter in a medium heatproof bowl. Stand the bowl over a pot of simmering water until butter and chocolate have melted. Remove the bowl from the heat; cool slightly. Whisk the eggs, caster sugar and vanilla essence in a seperate bowl. Slowly add to the chocolate mix, stirring as you pour. Sift in the flour, stirring until just combined (do not over beat!) then fold in the walnuts.
Pour into a 12 x 8 inch tin, which has been lined with baking paper, bake for 30 minutes or until a skewer inserted comes out clean. Let cool for 10 minutes and serve with ice cream.