CBZ Partnership Magazine 2023 3rd Edition - Flipbook - Page 22
Chocolate Brownies
with Ice cream
Ingredients
• 200g unsalted butter
• 200 g dark chocolate chips
• 1 cup (175g) brown sugar, loosely packed
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup (75g) plain flour
• 1/4 cup (30g) cocoa powder
• Pinch of salt
• 180g/6oz dark chocolate block/bar (optional), chopped into chunks rather than
shards, (bittersweet or semi-sweet, cooking chocolate)
Instructions
• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8” square tin with oil and line with baking/parchment paper with
overhang.
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts
until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into
pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgy but still very
moist, 32 minutes for moist fudge-cake-like.
• If you didn’t use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes
before cutting. Store in an airtight container for 4 days or freeze for 3 months.
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CBZ Partnership Magazine 2023 3rd Edition
