Triple chocolate brownie
This chocolate brownie recipe is from my first cookbook, At My Table. Who doesn’t love a good brownie? They’re fabulous not only for the obvious reason (i.e they’re loaded with gorgeous chocolate), but also because they’re so quick and easy to whip up. I kicked the chocolate quotient up a notch with this one, I like getting chunky chocolate pieces when I take a bite. You can either slice the brownie into pieces, or serve it on a platter whole, pile on whipped cream, chocolate sauce and fresh berries and devour it as a dessert.
1 cup sugar
2 free-range eggs
1 tsp pure vanilla essence
¾ cup plain flour
1 tsp baking powder
½ cup good-quality cocoa
100g good-quality white chocolate, cut into small chunks
100g good-quality dark chocolate, cut into small chunks
3/4 cup roasted macadamia nuts (optional)
Icing sugar to dust (optional)
Whipped cream and berries to serve (optional)
Preheat the oven to 180c conventional. Grease a slice tin, and line the base with baking paper.
Melt the butter in a saucepan over a medium heat. Remove from the heat, and whisk in the sugar. Add the eggs and vanilla essence, and whisk to combine. Sift the flour, baking powder and cocoa into the mixture, add the white and dark chocolate chunks, and nuts (if using), and very gently fold with a wooden spoon or spatula until just combined. Pour the mixture into the prepared tin.
Bake in the oven for about 15-20 minutes then test with a skewer. These brownies are done if the skewer still has a little of the mixture clinging to it. Remove from the oven and cool in the tin before slicing. Store in an airtight container for a week.