- 180 grams butter
- 2 cup(s) caster Sugar
- 0.75 cup(s) good quality cocoa
- 3 Eggs (lightly beaten)
- 1.5 cup(s) self-raising flour
- 1 teaspoon(s) vanilla essence
- 250 grams good quality chocolate (milk, dark, or both), chopped into small pieces
- 1 cup(s) chopped walnuts
- 1 handful(s) icing sugar for dusting
Preheat oven at 170°C
Melt butter in sauté pan over low- medium heat, remove pan from heat.
Stir in sugar, cocoa, eggs, flour and vanilla, mix well.
Stir through chocolate pieces and walnuts, spread mixture evenly over pan.
Bake for 25 minutes (no lid). The brownies will seem quite soft, but they will firm up as they cool.
Remove from oven and allow to cool 5 minutes. Run spatula around edge, invert onto a splatter guard and allow cooling for a further 5 minutes on wire racks.
Cut into square pieces, lightly dust with icing sugar and serve warm with vanilla ice-cream.
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Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology