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Triple Chocolate Brownie
| prepPreheat oven to 356°F / 180°C conventional | ||||||
| prepGrease a slice tin and line base with baking paper | ||||||
| 3½ oz / 100g butter | melt in saucepan | whisk in sugar | whisk in eggs & vanilla | fold dry into wet mixture | fold in chunks & nuts | bake 356°F / 180°C, 15–20 min; cool in tin |
| 1 cup / 200g sugar | ||||||
| 2 free-range eggs | ||||||
| 1 tsp pure vanilla essence | ||||||
| ¾ cup / 95g plain flour | sift together | |||||
| 1 tsp baking powder | ||||||
| ½ cup / 50g good-quality cocoa | ||||||
| 3½ oz / 100g good-quality white chocolate, cut into small chunks | ||||||
| 3½ oz / 100g good-quality dark chocolate, cut into small chunks | ||||||
| ¾ cup / 105g roasted macadamia nuts, optional | ||||||
| icing sugar to dust, optional | ||||||
| whipped cream and berries to serve, optional | ||||||
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