You can’t go wrong passing around chocolate brownie, trust us!
What you need
300g CADBURY Milk Baking Chocolate, broken into pieces
125g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
¾ cup flour
1/3 cup CADBURY BOURNVILLE Cocoa
¼ cup self raising flour
1 cup toasted hazelnuts, reserve 1/3 cup
CADBURY BOURNVILLE Cocoa, extra, for dusting
- COMBINE the chocolate and butter in a saucepan and gently heat, stirring, until melted and smooth. Remove from the heat and cool slightly.
- WHISK in the sugar and then the eggs, but do not overbeat. Mix in the sifted flours and cocoa and then hazelnuts. Pour into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan) then scatter over the reserved hazelnuts.
- BAKE in a moderate oven 170°C for 35-45 minutes or until cooked. Cool completely in pan on a wire rack. Store in an airtight container until required.