Glazed chocolate cakes

Makes

8

Ingredients

• 100g butter, at room temperature
• 1/2 cup brown sugar
• 2 tablespoons cocoa powder
• 1 tablespoon boiling water
• 1 egg, at room temperature
• 1/3 cup sour cream
• 3/4 cup self-raising flour
• 100g good-quality milk chocolate, chopped

• Chocolate glace icing

• 200g good-quality dark chocolate, chopped
• 1/3 cup thickened cream

Method

1. Preheat oven to 180°C. Grease eight 1/3-cup capacity muffin holes.
2. Using an electric mixer, cream butter, sugar, cocoa powder and boiling water until well combined. Add egg and sour cream. Mix well.
3. Sift flour over butter mixture. Add milk chocolate and gently stir to combine. Three-quarter fill muffin holes with mixture. Bake for 18 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Carefully turn out onto a wire rack.
4. Make chocolate glace icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and runny.
5. Working quickly, spoon glace icing over warm cakes. Serve warm or at room temperature.

Source

Super Food Ideas

Recipe by Janelle Bloom

Choc-chip date slice

For a sensational tea-time slice, sandwich dates inside layers of cookie dough.

Preparation Time

10 minutes

Cooking Time

45 minutes

Makes

18

Ingredients

• 2 x 450g pkts Aunty Kath's chocolate-chip cookie dough
• 250g pitted dates, coarsely chopped

Method

1. Preheat oven to 180°C. Line a 16 x 25cm slice pan with non-stick baking paper, allowing the sides to overhang. Roll out half the dough between 2 sheets of non-stick baking paper to form a 16 x 25cm rectangle. Repeat with the remaining dough.
2. Place 1 portion of dough in the lined pan and press firmly over the base.
3. Scatter the dates over the biscuit base. Top with the remaining dough portion and press firmly to cover the filling. Bake in oven for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until the slice is cooked through. Set aside to cool in the pan before cutting into squares to serve.

Source

Australian Good Taste

Recipe by Heidi Flett

Eclairs

Makes

30

Ingredients

• 1 cup (250ml) thick cream, whipped
• 2 tbs icing sugar
• 1 tsp vanilla extract
• 150g dark chocolate, melted, cooled

• Choux pastry

• 150g unsalted butter
• 1 1/2 cups (225g) plain flour
• 7 eggs

Method

1. To make pastry, place butter in a saucepan with 1 1/2 cups of water and simmer over low-heat until butter has melted. Add flour all at once and cook, stirring, until it comes away from the side of the pan. Add eggs, one at a time, beating after each (an electric handbeater may be useful here).
2. Preheat oven to 220°C. Grease 2 baking trays and line with baking paper. Attach a 1.5cm round nozzle to a piping bag. Fill bag with pastry mixture and pipe thirty 8cm lengths onto trays, allowing room for them to spread.
3. Bake for 20 minutes or until golden, then remove and immediately and cut a slit in the pastry to let air out. Allow to cool. Halve pastries.
4. Whip cream with sugar and vanilla and use to fill eclairs. Spread melted chocolate over top.

Source

delicious.

Recipe by Valli Little

Chocolate croissants

Ingredients (serves 4)

• 2 sheets ready-rolled frozen puff pastry, partially thawed
• 8 tablespoons chocolate-hazelnut spread
• 1 egg, beaten

Method

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate-hazelnut spread over each square, leaving a 1.5cm border around all edges.
3. Brush pastry edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.
4. Bake for 20 minutes or until pastry is golden and puffed. Serve warm.

Source

Super Food Ideas

Recipe by Alison Roberts

Herb twists

Makes

16

Ingredients

• 4 sheets puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons parmesan, finely grated
• 1/3 cup chopped mixed fresh herbs

Method

1. Lay 2 sheets of thawed puff pastry on an even work surface. Brush each sheet with beaten egg, then sprinkle 2 tablespoons finely grated parmesan and 1/3 cup chopped mixed fresh herbs, such as flat-leaf parsley, chives, basil and mint.
2. Top each sheet of pastry with another sheet, gently pressing down. Using a small sharp knife, cut pastry into 2cm-wide strips.
3. Using both hands, shape each strip into a twist. For better effect, the twists should be not too perfect and slightly loose, so you can see the herbs. Bake in a pre-heated 210°C oven for 15-20 minutes or until golden and cooked through. Serve with drinks or as a snack.

Source

Simply Food

Recipe by Kate Murdoch

Vegetarian pastry pizzas

Ingredients (serves 4)

• 2 sheets frozen reduced-fat puff pastry
• 220g tub cherry bocconcini, drained
• 1 zucchini
• 4 tbs (1/3 cup) tomato and basil pasta sauce
• 2 tbs fresh oregano leaves

Method

1. Preheat 2 baking trays in the oven at 220°C.
2. Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
3. Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.

Source

delicious.

Recipe by Kate Tait

Fruit cake with yoghurt & nut sauce

Ingredients (serves 4)

• 1/4 cup (20g) shredded coconut, lightly toasted
• 1/2 cup sliced peaches in natural juice
• 1/2 cup (130g) vanilla or honey yoghurt
• 4 slices light fruit cake
• 100g pkt honey roasted flavoured mixed nuts, roughly chopped

Method

1. Heat a small frying pan over a medium heat. Add the coconut and cook for 3-4 minutes or until golden.
2. Combine the fruit and yoghurt.
3. Divide the cake among serving plates. Drizzle with the yoghurt mixture and top with the nuts and coconut.

Source

Fresh Living

Recipe by Wendy Brodhurst

Banana & date ice-cream cake

Preparation Time

20 minutes

Ingredients (serves 8)

• 4 large ripe bananas, peeled, cut crossways into eight slices
• 200g (1 layer) 16cm-square bought unfilled sponge cake
• 170g (about 8) fresh dates, pitted, coarsely chopped
• 2 tbs marsala
• 1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
• 3 tsp cocoa powder
• Extra cocoa powder, to dust

Method

1. Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
2. Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
3. Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
4. Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
5. Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.

Source

Australian Good Taste

Recipe by Jan Purser

Triple-choc brownies

Ingredients (serves 8)

• 200g good-quality dark chocolate, chopped
• 200g butter, chopped
• 1 1/2 cups dark brown sugar
• 3 eggs, beaten
• 1 teaspoon vanilla essence
• 200g good-quality milk chocolate, chopped
• 21/4 cups (200g) walnuts, chopped
• 1/3 cup plain flour
• 1/4 cup cocoa powder
• vanilla ice-cream and hot chocolate fudge sauce (see note), to serve

Method

1. Preheat oven to 180°C. Grease a 3cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
2. Combine dark chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Stir in sugar.
3. Add eggs and vanilla to chocolate mixture. Mix well. Stir in milk chocolate and walnuts. Sift flour and cocoa together over chocolate mixture. Stir to combine.
4. Spread brownie mixture into prepared pan. Smooth surface. Bake for 30 minutes or until a skewer inserted into the centre has moist crumbs clinging. Set aside to cool.
5. Cut brownie into pieces. Serve with ice-cream and chocolate fudge sauce.

Notes & tips

• Chocolate fudge sauce: Combine 200g good-quality dark chocolate with 3/4 cup thickened cream in a heatproof, microwave-safe bowl. Microwave on MEDIM-HIGH (70%) in 1-minute bursts, stirring with a metal spoon until smooth.

Source

Super Food Ideas

Recipe by Alison Roberts

Chocolate cheesecake brownie slice

If you're a fan of chocolate, cheesecakes, brownies and slices, what could be more perfect than this recipe?

Makes

18 pieces

Ingredients

• Cheesecake mixture

• 250g cream cheese, cubed, at room temperature
• 1/2 cup (115g) caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 1/4 cup (40g) plain flour

• Milk chocolate mixture

• 180g milk chocolate, chopped
• 160g butter, cubed
• 3/4 cup (155g) brown sugar
• 3 eggs, whisked
• 3/4 cup (115g) plain flour

Method

1. Preheat oven to 170°C. Line a 16cm x 26cm (base) slab pan with non-stick baking paper.
2. For the cheesecake mixture, use an electric beater to beat cream cheese and sugar until smooth. Beat in the eggs. Stir in vanilla extract and flour.
3. For the chocolate mixture, melt the chocolate and butter in a medium microwave-safe bowl on Medium/50% power, stirring every minute for 1-2 minutes. Cool slightly. Add the sugar and eggs, and mix well. Stir in the flour.
4. Spoon cheesecake mixture and chocolate mixture alternately into the pan. Make a swirled pattern with a fine skewer. Bake 20-25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

• Tip: Most brownies are best eaten the day after they are made.

Source

Fresh Living

Recipe by Alison Roberts

Brownies ice cream and hot fudge sauce

Ingredients (serves 6)

• 300g good-quality dark chocolate, plus extra shaved chocolate to serve
• 175g unsalted butter, chopped
• 1 tsp vanilla extract
• 1/3 cup (80ml) amaretto*
• 1 3/4 cups (350g) firmly packed brown sugar
• 3 eggs
• 1 1/2 cups (225g) plain flour, sifted
• 1 tsp baking powder
• 500ml vanilla or almond ice cream

• Fudge sauce

• 200g dark chocolate
• 3/4 cup (185ml) evaporated milk

Method

1. Preheat the oven to 170°C. Grease 6 holes of a non-stick jumbo (Texas) muffin pan.
2. Roughly chop 200g chocolate. Place in a heatproof bowl over a pan of simmering water with butter, vanilla and amaretto (ensure bowl doesn't touch water) and stir until chocolate is melted and smooth. Remove from heat and stir in sugar. Add eggs one at a time, beating well after each addition. Stir in flour, baking powder and a pinch of salt. Finely chop remaining 100g chocolate and stir in. Divide among muffin holes and bake for 25 minutes or until brownies begin to crack on top. They'll still be a little moist when a skewer is inserted into centres.
3. Leave in pan to cool for 5 minutes. Run a knife around the outside of brownies and transfer to a wire rack to cool.
4. For the fudge sauce, place chocolate and milk in a pan over very low heat and stir for 2-3 minutes until melted. Pour into a bowl to cool. (This sauce can be made up to 5 days in advance, covered and kept in the fridge. Reheat in a pan over very low heat.)
5. To serve, place a brownie on each plate, top with a scoop of ice cream, drizzle with sauce and sprinkle with shaved chocolate.

Notes & tips

• * Amaretto is from bottle shops.

Source

delicious.

Recipe by Valli Little

Chocolate cream cheese brownies

Makes

16

Ingredients

• 200g good-quality dark
• chocolate, chopped
• 200g unsalted butter, softened
• 1 1/4 cups brown sugar
• 4 eggs
• 1/2 cup plain flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 250g cream cheese, softened
• 1/4 cup caster sugar
• 1 teaspoon vanilla essence

Method

1. Preheat oven to 180°C. Grease a 4cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until almost melted. Stir until smooth.
3. Meanwhile, using electric beaters, cream butter and brown sugar until pale. Add 3 eggs, 1 at a time, mixing until well combined (mixture may curdle slightly). Sift flour, cocoa and baking powder over butter mixture and fold in until almost combined. Add melted chocolate and mix well. Transfer to another bowl.
4. Rinse beaters and bowl. Beat cream cheese, caster sugar and vanilla until soft and creamy. Add remaining egg and beat for a further 2 minutes. Spread half the chocolate mixture over base of prepared pan. Using half the cheese mixture, drop heaped teaspoons cheese mixture over the top. Cover with remaining chocolate mixture. Dollop over remaining cheese mixture. Using a flat-bladed knife, swirl mixture to create a rippled effect. Bake for 40 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool in pan. Use paper to lift out slice. Cut into pieces and serve.

Source

Super Food Ideas

Recipe by Alison Adams

Gluten-free chocolate & pecan brownies

Preparation Time

30 minutes

Cooking Time

40 minutes

Makes

20 pieces

Ingredients

• 100g pecans, coarsely chopped
• 150g Nuttelex dairy-free margarine
• 150g Lindt Excellence 70 per cent cocoa dark chocolate, coarsely chopped
• 35g (1/3 cup) cocoa powder
• 80ml (1/3 cup) hot water
• 150g good-quality white chocolate, coarsely chopped
• 270g (1 1/3 cups, firmly packed) brown sugar
• 40g (1/3 cup) almond meal
• 60g (1/3 cup) rice flour
• 50g (1/3 cup) gluten-free plain flour
• 4 eggs
• Pure icing sugar, to dust

Method

1. Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the pecans over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.
2. Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.
3. Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.
4. Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.

Source

Australian Good Taste

Recipe by Nadia French

Mixed berry cheesecake brownies

Preparation Time

10 minutes

Cooking Time

65 minutes

Makes

24

Ingredients

• Melted butter, to grease
• 100g good-quality dark chocolate, chopped
• 125ml (1/2 cup) warm water
• 60g reduced-fat dairy spread
• 155g (3/4 cup, firmly packed) brown sugar
• 2 eggs, lightly whisked
• 75g (1/2 cup) plain flour
• 50g (1/3 cup) self-raising flour
• 50g (1/2 cup) cocoa powder
• 1 x 250g pkt light cream cheese
• 240g (1 cup) low-fat ricotta
• 55g (1/4 cup) caster sugar
• 1 egg, extra, lightly whisked
• 1 x 300g pkt frozen mixed berries (Sara Lee brand)

Method

1. Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease. Combine the chocolate, water and dairy spread in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the brown sugar and stir to combine. Set aside for 5 minutes to cool.
2. Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.
3. Use an electric beater to beat cream cheese, ricotta, caster sugar and extra egg in a bowl until smooth. Stir in half the berries. Pour the cream-cheese mixture over the chocolate mixture and sprinkle with the remaining berries.
4. Bake in oven for 50-60 minutes or until topping is set. Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely. Cut into 24 pieces to serve.

Source

Australian Good Taste

Recipe by Sarah Hobbs

Mixed-chocolate brownies

Combine dark and white chocolate to make these perfect low fat treats.

Preparation Time

15 minutes

Cooking Time

25 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 85g good-quality dark chocolate, chopped
• 2 tsp instant coffee powder
• 125ml (1/2 cup) warm water
• 60g light pro-activ spread (Flora brand)
• 155g (3/4 cup, firmly packed) brown sugar
• 2 eggs, lightly whisked
• 75g (1/2 cup) plain flour
• 50g (1/3 cup) self-raising flour
• 50g (1/2 cup) cocoa powder
• 50g (1/4 cup) white choc bits
• 2 tsp icing sugar mixture
• 2 tsp cocoa powder, extra

Method

1. Preheat oven to 180°C. Brush a square 19cm (base measurement) slab pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
2. Combine the dark chocolate, instant coffee, water and pro-activ spread in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
3. Add egg, combined sifted flours and cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
4. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 20 minutes to cool completely and set.
5. Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.

Source

Australian Good Taste

Recipe by Emma Braz

Mocha chocolate brownies

Ingredients (serves 8)

• 200g good-quality dark chocolate, broken into pieces
• 125g butter
• 1 cup brown sugar
• 1/3 cup light olive oil
• 3 eggs, lightly beaten
• 2 tablespoons strongly brewed espresso coffee
• 1/2 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 cup cocoa powder
• 1 litre vanilla ice-cream, to serve

• Chocolate sauce

• 200g good-quality dark chocolate, broken into pieces
• 200ml thickened cream

Method

1. Preheat oven to 180°C. Grease a 3cm-deep, 16cm x 25cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place chocolate and butter in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until almost melted. Stir with a metal spoon until smooth. Add brown sugar and oil. Stir to combine. Whisk in eggs and coffee.
3. Sift flour, baking powder and cocoa together over chocolate mixture. Using a large metal spoon, gently fold mixture (be careful not to over-mix). Pour into prepared pan. Bake for 40 minutes or until top begins to crack. Remove from oven and set aside for 30 minutes.
4. Make chocolate sauce: Meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
5. Cut brownies and place in serving bowls. Top with 1 scoop of ice-cream and drizzle with chocolate sauce. Serve.

Source

Super Food Ideas

Recipe by Michelle Noerianto

White chocolate & macadamia brownies

Preparation Time

10 minutes

Cooking Time

55 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 150g white chocolate, chopped
• 150g unsalted butter
• 3 eggs, lightly whisked
• 150g (1 cup) plain flour
• 60g (1/2 cup) whole milk powder
• 60g (1/4 cup) caster sugar
• 1/4 tsp baking powder
• 180g white chocolate, extra, chopped
• 145g (1 cup) whole macadamia nuts

Method

1. Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
5. Cut into 16 squares.

Notes & tips

• To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
• To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Source

Australian Good Taste

Recipe by Cherise Kosh

Peanut butter & chocolate brownies

Every slice of this marbled chocolate slab features swirls of creamy peanut butter - and that's just the beginning of this decadent dessert.

Preparation Time

20 minutes

Cooking Time

45 minutes

Ingredients (serves 12)

• Melted butter, to grease
• 150g dark chocolate, coarsely chopped
• 100g butter, chopped
• 215g (1 cup) caster sugar
• 75g (1/2 cup) plain flour
• 2 tbs cocoa powder
• 2 eggs
• 200g (3/4 cup) Woolworths Select crunchy peanut butter

Method

1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.

Source

Australian Good Taste

Recipe by Michelle Southan

Christmas brownies

Makes

24

Ingredients

• 250g butter, chopped
• 250g good-quality dark chocolate, chopped
• 3 eggs
• 1 cup firmly-packed brown sugar
• 3/4 cup plain flour, sifted
• 1/4 cup self-raising flour, sifted
• 1 cup frozen raspberries
• 1/2 cup white chocolate bits
• icing sugar mixture, to serve

Method

1. Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth and melted. Set aside for 5 minutes to cool slightly.
3. Using an electric mixer, beat eggs and For neighbours sugar until light and fluffy. Add chocolate mixture. Beat to combine. Fold in flours.
4. Pour half the mixture into prepared pan. Sprinkle with raspberries and white chocolate bits. Pour over remaining mixture. Bake for 35 minutes or until just firm to touch (see note). Allow to cool completely in pan. Refrigerate for 4 hours or until firm.
5. Lift brownie from pan. Cut into squares. Dust with icing sugar. Pack into boxes.

Notes & tips

• Brownies are best kept in an airtight container in a cool place, or in the fridge if the weather is very hot. Brownies can also be stored in the freezer for up to 3 months.
• Make sure an adult checks whether brownie is firm to touch.

Source

Super Food Ideas

Recipe by Tracy Rutherford

Triple choc brownies

Makes

16 pieces

Ingredients

• 200g dark chocolate, chopped
• 200g unsalted butter, cubed
• 3/4 cup (155g) brown sugar
• 3 eggs, whisked
• 100g Nestle milk choc bits
• 100g Nestle white choc bits
• 3/4 cup (115g) plain flour

Method

1. Preheat oven to 170°C. Line a 18cm (base) square cake pan with non-stick baking paper.
2. Place the chocolate and butter in a medium microwave-safe bowl. Microwave on Medium/50% power, stirring every minute, for 1-2 minutes until melted. Set aside to cool slightly.
3. Add the sugar and eggs to the chocolate mixture and mix until combined. Stir in the choc bits and flour until well combined. Pour into the pan.
4. Bake for 25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

• Tip: Most brownies are best eaten the day after they are made.

Source

Fresh Living

Recipe by Alison Roberts