Chocolate Brownieswith Ice creamIngredients• 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 thanshards, (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 withoverhang.• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second burstsuntil 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 intopan.• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgy but still verymoist, 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 minutesbefore cutting. Store in an airtight container for 4 days or freeze for 3 months.22CBZ Partnership Magazine 2023 3rd Edition
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