Half of this recipe is from a two-tone fudge brownies one published in the Australian women's weekly mini cookbook, Biscuits, brownies and biscotti. For this bake, I've only made the dark chocolate part of the brownies and bake them in mini loaf pans.
These brownies are very fudgy and delicious...and I'm using them to make chocolate brownies ice cream. Stay tune for my next post.
|Look how fudgy the brownies is...|
Make 6 mini loaves of brownies
125g butter, chopped
200g dark eating chocolate, chopped
330g caster sugar reduce to 300g
3/4 cup (110g) plain flour
1/3 cup (50g) self raising flour
1/3 cup (35g) cocoa powder
Preheat oven to 160°C. Grease and line 6 x mini loaf pans with baking paper.
Melt butter and chocolate until mixture is smooth. Cool until just warm.
Stir in sugar, egg and combined sifted flours and cocoa until just combined.
Spread mixture into prepared pan and bake for 35-40 min. Cool in pan.
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