Monday, July 09, 2007

Donna Hay's choc-malt brownies

This recipe is from issue 11 - Spring 2005. I make it whenever I can find an excuse. I'm pretty good at finding excuses to make things cakey and chocolate. Don't think about the ingredients too much, just make it and eat it - ok?

250g dark chocolate, chopped
310g butter, softened
2 cups brown sugar
5 eggs
1 1/4 cups plain flour (all purpose)
1/4 tsp baking powder
5 tbsp cocoa powder
1 cup malt powder
extra malt for dusting
(note: Donna also adds 1 cup choc chips - but I think that's going too far..)

Preheat the oven to 150C. Place chocolate and butter in a saucepan over low heat and stir until melted and combined.
Place sugar, chocolate mixture and eggs in a bowl and stir to combine.
Sift together flour, baking powder, cocoa and malt and stir into the mixture. (Add the choc chips here if you want them)
Spoon the mixture into a greased and lined 20 x 30cm (8 x 12in) baking tin. Bake for 50 minutes or until set. Cool the brownies in the tin. Cut into squares and dust with extra malt at the time of serving. (It dissolves into the brownies if you store them that way).

This recipe gets a rating of 5/5.

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