The amazing recipe to succulent triple chocolate brownies by Wendy Beale
Ingredients
• 200g butter, chopped
• 200g dark cooking chocolate
• 1/3 cup cocoa
• 1 cup caster sugar
• 3 eggs, room temp
• 1/2 cup plain flour, sifted
• 1/4 cup self-raising flour, sifted
• 180g white choc bits, or white chocolate,
• Chopped, or caramel choc bits
• 1 cup walnuts or pecans, chopped (optional)
Instructions
Stage 1
Melt dark chocolate and butter together in the microwave, in a large jug or bowl, at 70%
power until melted. I start with 1 minute, stir, then continue in 30sec bursts until it can be
stirred and all melted, usually only 2 more bursts.
Stage 2
Add cocoa and caster sugar to the chocolate mixture and stir well. Add eggs, one at a time, mixing well after each one. Now mix in sifted flours and stir in the white choc and nuts.
Stage 3
Spread into baking paper- lined pan, about 20cm x 30cm (Swiss roll size) and bake
at 180C for about 30 mins. Cool in a tin, then cut and sprinkle with icing sugar.
The Recipe Creator
All credit for this recipe goes to the talented Wendy Beale, AKA Edna May cakes - find their recipes & more at their Instagram
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