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6
CHOCOLATE BROWNIES
TRADITIONAL BAKE FUNCTION
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Makes: 12
Ingredients:
250g unsalted butter
300g light brown sugar
3 medium eggs
250g dark chocolate, melted
75g self-raising our
75g cocoa powder, extra for dusting
¼ tsp salt akes
75g pecans or walnuts, roughly chopped
Method:
1. Grease and line a 16 x 26 cm rectangle baking tin.
2. Cream the butter and sugar in a bowl of an electric mixer until pale and uffy; about 5
minutes. Add the eggs, one at a time, beating well between each addition. Fold in the
melted chocolate.
3. Sift the our and cocoa, and fold through the chocolate mixture with the salt and nuts.
Pour the batter into the prepared cake tin,
4. Insert a wire rack on the middle oven shelf, and select BAKE (press the NO PREHEAT and
CONVECTION buttons to deselect). Set the TEMP knob to 190°C and TIME knob for 10
minutes.
5. Once preheated, place the cake tin on the wire rack and set the TIME knob to bake for 30-
35 minutes; the brownie should still be sticky in the center, and will set once cooled.
6. Cool the brownie in the tin completely before removing to cut into 12 pieces. Dust with
extra cocoa powder before serving.
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