Stanley Recipe File: Chocolate Brownies
The joy of these brownies is when they are not overcooked. They are fudgy because of the ratios but will still go cakey if overcooked.
These brownies will keep well in the fridge, given the opportunity!
700g dark chocolate (60/65% cocoa)
200g milk chocolate
400g Macacamia nuts, roasted
700g castor sugar
500g butter, melted
200g plain flour, sifted
Preheat oven to 180c.
Roughly chop chocolate & roasted Macadamia nuts, set aside.
In a large bowl, add sugar and then sift over the cocoa. Stir in butter thoroughly.
In a large bowl whisk eggs and add to cocoa mixture, working until smooth and shiny. Gently fold in flour, then chocolate and nuts.
Grease and line a 40cm x 30cm tray with silicon paper or baking paper.
Bake for 25-30 minutes, until the centre is still a little soft and the outside has a slight crust.
Cool and cut into 30 portions.