Kirsten Tibballs' brownies
Prep
15m
Cook
25m
serves
32
Kirsten Tibballs' brownies
"These brownies are perfect to eat on their own, or you can eat them warm with a scoop of vanilla ice cream and a drizzle of salted caramel. They will keep in the freezer for up to 1 month when wrapped well in plastic wrap." – Kirsten Tibballs
Ingredients (11)
- 115g unsalted butter
- 230g good-quality dark chocolate, chopped
- 100g caster sugar
- 100g soft brown sugar
- 3 eggs
- 1/2 tsp vanilla bean paste
- 80g plain flour
- 1/4 tsp baking powder
- 1 1/2 tbs Dutch cocoa powder
- Pinch of salt
- 90g good-quality milk chocolate chips
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 170°C.
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2.Grease a 18cm x 27cm brownie pan with oil spray before lining the base and sides with baking paper.
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3.Melt butter and 230g dark chocolate in a double boiler or in a heatproof plastic bowl in the microwave. Cool slightly.
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4.In a separate bowl, combine the two sugars, the eggs and vanilla, and whisk by hand to combine. Add butter and chocolate mixture, then sift over dry ingredients and fold them through the mixture to gently combine.
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5.Finely chop the milk chocolate and remaining 90g dark chocolate and add them to the brownie mixture.
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6.Pour the mixture into the prepared pan and bake for 25 minutes or until crusty on top and soft in the centre. Leave to cool in the pan, then turn out onto a wire rack.
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7.Once cool, cut into 4cm squares.
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