1. Heat oven to 160°C fan bake. Line a 17cm x 27cm slice tin with non stick baking paper.
2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water, or microwave for 2 to 3 minutes, to melt. Whisk until smooth, then stir in sugar and eggs.
3. Sift flour and cocoa powder together, then stir into chocolate mixture. Lastly, gently stir in chocolate chips.
4. Pour into prepared tin. Bake for1/2hour or until an inserted skewer comes out moist but clean. Cool, then remove from tin and cut into slices. Dust with icing sugar before serving.
If you want to add something extra to this mixture, stir half a cup of toasted nuts – such as peanuts, almonds or walnuts – into the mixture before baking. Or replace the chocolate chips with white chocolate bits for a change.
Store sliced brownie in an airtight container, separating layers with greaseproof paper. Brownie will last well for three to four days.
Warm chocolate brownie makes a yummy pudding when served with a scoop of vanilla icecream.
85g butter, coarsely chopped
85g chocolate chips
¾ cups caster sugar
2 eggs, lightly beaten
¼ cup plain flour
1 tbsp cocoa powder
¼ cup chocolate chips
Icing sugar to dust
1. Heat oven to 160°C fan bake. Line a 17cm x 27cm slice tin with non stick baking paper.
2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water, or microwave for 2 to 3 minutes, to melt. Whisk until smooth, then stir in sugar and eggs.
3. Sift flour and cocoa powder together, then stir into chocolate mixture. Lastly, gently stir in chocolate chips.
4. Pour into prepared tin. Bake for 1/2 hour or until an inserted skewer comes out moist but clean. Cool, then remove from tin and cut into slices. Dust with icing sugar before serving.