Nutty brownies

By admin
09 December 2010

Makes about 50.

250 g STORK BAKE

300 g (3 slabs) dark chocolate, chopped

6 eggs, at room temperature

500 ml (2 c) brown sugar

125 ml (½ c) caster sugar

10 ml (2 t) vanilla essence

500 ml (2 c) cake flour

250 ml (1 c) pecan or

macadamia nuts, chopped

250 ml (1 c) choc chips (white or dark)

Preheat the oven to 180 °C and grease an oven pan (about 26 x 33 cm).

Line with greaseproof paper and grease again.

Melt the Stork Bake and chocolate over low heat, stirring constantly until smooth.

Remove from the heat.

Beat together the eggs, sugars and vanilla essence for at least 10 minutes until thick.

Add the chocolate mixture in a thin stream while beating.

Sift the flour over and fold into the mixture with the nuts and choc chips.

Pour into the prepared pan and bake for 30-40 minutes until cooked on top but still moist in the middle.

Leave to cool and cut into squares.

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