Categories
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Chocolate Chip Brownies |
Tips: These brownies freeze well and can be
stored in the freezer for up to 3 months
in an airtight container or wrapped
thoroughly in foil.
To make white chocolate brownies,
substitute white chocolate for the milk
chocolate, and substitute additional
flour for the (unsweetened) cocoa
powder.
You could also use dark (bittersweet)
chocolate in place of the milk chocolate,
if you prefer.
Try replacing the walnuts with chopped
pecans nuts.
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Yield:6
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INGREDIENTS: |
| 5 oz |
plain (semisweet) chocolate, chopped |
|
| 2 |
eggs |
|
| 1 tsp |
vanilla essence (extract) |
|
| 4 tbsp |
(unsweetened) cocoa powder |
|
| 3/4 cup |
chopped walnuts |
|
| 4 tbsp |
milk chocolate chips |
|
| 1/2 cup |
sunflower oil |
|
| scant 1 cup |
light muscovado (brown) sugar |
|
| scant 2/3 cup |
self-raising (self-rising) flour |
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DIRECTIONS:
- Preheat the oven to 350`F. Lightly grease a shallow 7 1/2in square cake tin (pan). Melt the plain chocolate in a heatproof bowl over a pan of simmering water.
- Beat together the oil, sugar, eggs and vanilla essence. Stir in the melted chocolate, then beat well until evenly mixed.
- Sift the flour and cocoa powder into the bowl and fold in thoroughly. Stir in the chopped nuts and milk chocolate chips, then tip the mixture into the prepared tin and spread evenly to the edges.
- Bake for about 30-35 minutes, until the top is firm and crusty. Cool in the tin before cutting into squares.
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