Chocolate fudge brownies
“When it comes to sweets and baked treats, this ex-school principal really takes the cake.”
- 150g butter, chopped
- 300g dark chocolate, chopped coarsely
- 1 1/2 cups (330g) firmly packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup (110g) plain flour
- 3/4 cup (140g) dark choc bits
- 1/2 cup (120g) sour cream
- 3/4 cup (110g) roasted macadamias, chopped coarsely
Yvonne Clarke retrieves 23 blocks of chocolate from deep inside her kitchen pantry and stacks them on the table. "Just in case we're at war," she says with a smile. "You never know what might happen to the Belgian chocolate supply."
The Malabar resident, who has been known to clean out her supermarket's stock of icing sugar in a single visit, takes care to be well prepared to feed an army of cake, brownie, cookie and toffee lovers across the metropolitan area.Method
Preheat oven to 180C. Grease 19cm x 29cm rectangular slice pan; line with baking paper, extending paper 5cm over sides.
Stir butter and chocolate in medium saucepan over low heat until smooth. Cool for 10 minutes. Stir in sugar, eggs and vanilla then sifted flour, choc bits, sour cream and nuts.
Spread mixture into pan; bake for 40 minutes. Cover pan with foil; bake for 20 minutes. Cool in pan.
