Our brownie recipe is so lovely, combining a buttery base and rich chocolate brownie top. Easy to slice and easy to enjoy!
What you need
185g butter, softened
1 cup caster sugar
½ teaspoon vanilla
2 cups flour
½ teaspoon baking powder
300g CADBURY Dark Baking Chocolate
185g butter, extra
1½ cups brown sugar
3 eggs, extra, lightly beaten
1 teaspoon vanilla, extra
¾ cup flour, extra
¼ cup CADBURY Bournville Cocoa
1½ cups pecan nuts, toasted and chopped
- LINE a 33cm x 22cm pan with foil, letting some excess hang over the sides.
- CREAM the butter and caster sugar until light and fluffy. Add the egg and vanilla, beat well and then stir in sifted flour and baking powder. Press mixture into pan and bake in a moderately hot oven 190°C for 25-30 minutes or until golden. Cool slightly in pan on a wire rack.
- COMBINE the chocolate, butter and brown sugar in a saucepan and melt over a moderate heat, stirring often, until smooth. Remove from the heat and whisk in the extra eggs and vanilla. Whisk in the sifted extra flour and cocoa, and then stir in the pecans. Pour over the cooled base and bake for 25-30 minutes or until set.
- COOL completely in the pan on a wire rack. Use the foil to lift from pan and then cut into 20 squares. Store in an airtight container until required.