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!

Ingredients

Stanley Recipe File chocolate Brownies

photo credit: wiccked via photopin ccIngredients

700g dark chocolate (60/65% cocoa)

200g milk chocolate

400g Macacamia nuts, roasted

700g castor sugar

80g cocoa

500g butter, melted

10 eggs

200g plain flour, sifted

Method

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.

 

 

 

 

 

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