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.
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