recipes_Australia_Issue_129_April_2017

26 recipes+ APRIL 2017

family treats

150g butter, chopped

300g dark eating chocolate, chopped

2 eggs, lightly whisked

¼ cup sour cream

1½ cups plain flour

⅔ cup caster sugar

100g white eating chocolate, coarsely

chopped, plus 100g extra,

broken into squares

100g milk eating chocolate, coarsely

chopped, plus 100g extra,

broken into squares

½ cup walnuts, toasted, coarsely chopped

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line a 20cm (base measurement)

square cake pan with baking paper; extend

paper at 2 opposite sides for handles.

2 Combine the butter and dark chocolate

in a large heavy-based saucepan over low

heat; cook and stir for 5 minutes or until

melted and smooth. Cool.

3 Add the eggs, sour cream, flour

and sugar to chocolate mixture;

stir to combine. Stir in white chocolate,

milk chocolate and walnuts. Spoon into

prepared pan; level surface. Bake for

20 minutes or until a skewer inserted

at centre comes out with crumbs clinging

to it. Cool for 5 minutes (brownie should

be served warm).

4 Arrange the extra white chocolate

and extra milk chocolate over warm

brownie to create a chequerboard

pattern. Chill for 2 hours or until firm.

Use a hot large, sharp knife to cut the

brownie into squares.

Triple-chocolate Brownies

MAKES 25 PREP 20 minutes + cooling + 2 hours to chill COOK 25 minutes COST 90¢ each

DIY IDEA

You can use ⅔ cup

firmly packed

brown sugar instead

of caster sugar