Topped chocolate Brownies
Show off your excellent baking skills with these yummy brownies packed with gooey chocolate goodness. But a word of warning - this will get messy!
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- Prep
- 15 mins
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- Total
- 40 mins
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- Serving
- Makes 16
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Ingredients
| 200g of Devondale Butter Unsalted Butter |
| 100g of dark cooking chocolate – broken into squares |
| 100g of milk cooking chocolate – broken into squares |
| 100g milk chocolate melts |
| 100g of plain flour |
| 50g cocoa powder |
| 3 large eggs |
| 275g brown sugar |
| 1 tsp vanilla extract |
| A pinch of salt |
| Milk or white chocolate melts, melted |
| Fresh raspberries |
| Mini pretzels |
| 100s & 1000s, sprinkles or candy coated chocolates |
Directions
- Ask an adult to help you preheat a fan-forced oven to 160C and line a 20cm square baking tin with baking paper.
- Combine butter and dark chocolate in a large, microwave safe mixing bowl. If you don’t know what a microwave safe bowl looks like, get an adult to show you. Place in the microwave on medium-high heat and melt, stirring at 30 second intervals until both ingredients are completely melted and combined.
- Let the butter and chocolate mixture to cool completely to room temperature, around 20C. Don’t try and take a shortcut by putting it in the fridge - it may separate or cause ice shards to appear which will ruin the mixture!
- Break eggs into a medium sized mixing bowl, add caster sugar and whisk using electric beaters for 5-8 minutes. When ready, the mixture will double in size and become thick and creamy, like a milkshake. Yum!
- Add the egg and sugar mix to the chocolate and butter mix and gently fold together using a rubber spatula. Be careful not to over mix or you will knock out all the air from step 4, you want the mixture to still be streaky with the majority of the chocolate incorporated.
- Sift the cocoa and flour into the mixture and fold through until just mixed. Add the chopped hazelnuts and milk chocolate melts. Keep folding until they are dotted throughout.
- Pour the mixture into the prepared tub and use the spatula to smooth over the top. Place in the oven to cook for 30 minutes or until the middle is set, the top is crisp and flaky and the sides are begging to come away. It will still be gooey in the centre so don’t worry about the skewer test.
- Allow to cool completely in the tin. Brownies are very delicate when hot and can break easily. Ask an adult to check if it’s cooled down enough for you to touch the tin - you don’t want to burn yourself! Remove from tin by lifting out the baking paper, cut into squares or cubes.
- Spoon melted chocolate onto brownie squares and top with fresh raspberries, mini pretzels or candy decorations. TIP: Brownies get better with age, so always try to make them a day ahead.
