Decadently fudgy and undeniably delicious, who can resist a brownie or a blondie? Here’s six recipes to create a brownie buffet.
ONE-PAN TRIPLE CHOC BROWNIE
PREP + COOK TIME 1 HOUR 15 MINS (+ COOLING) SERVES 16
150g butter, chopped 300g dark chocolate (70% cocoa),
chopped 12/3cups (370g) brown sugar 3/4cup (110g) plain flour ¼ cup (35g) self-raising flour 3 eggs, beaten lightly 1/2cup (120g) sour cream 2 teaspoons vanilla essence 180g white chocolate, chopped 100g milk chocolate, chopped
1 Preheat oven to 180°C/160°C fan. Lightly grease a 20cm x 30cm slice pan with baking paper; line base and sides with baking paper, extending paper 2cm over sides.
2 Stir butter and 200g dark chocolate in a large saucepan over low heat until melted. Remove from heat and cool slightly.
3 Stir in sugar, then combined sifted flour. Stir in combined eggs, sour cream and vanilla. Gently stir through 3/4of chopped chocolates.
4 Pour mixture into pan and level top. Sprinkle with remaining chocolates. Bake for 30-35 minutes, or until a skewer inserted comes out with little beads of mixture on it. Allow to cool in pan before cutting into pieces.
WHITE CHOCOLATE, MACADAMIA & RASPBERRY BLONDIE
PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 20
185g butter, chopped coarsely 400g white chocolate, chopped coarsely 1¼ cups (275g) caster sugar 3 eggs, beaten lightly 1¼ cups (185g) White Wings Plain Flour 3/4cup (105g) White Wings Self Raising Flour 3/4cup (115g) unsalted macadamia nuts, lightly toasted, chopped coarsely 150g frozen raspberries sifted icing sugar, to dust
1 Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth. Remove from heat and cool for 10 minutes.
This story is from the Issue 52 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 52 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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