Double chocolate brownie

While the cooking method may stray from tradition, there are only pure, classic, mouth-watering flavours to be found in these delicious brownies. This recipe is an easy crowd pleaser.

  • 30 mins cooking
  • Makes 12 Item
  • Print


Double chocolate brownie
  • 125 gram butter, melted
  • 200 gram dark eating chocolate, melted
  • 1 1/4 cup (235g) dark choc bits
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 1/4 cup (185g) plain flour
  • 2 teaspoon icing sugar


Double chocolate brownie
  • 1
    Line base and side of steamer basket of 2.5-litre (10-cup) rice cooker using a single round of baking paper, large enough to extend 2cm above side of basket. Pleat paper to fit neatly around side of basket.
  • 2
    Combine butter, melted chocolate, choc bits, caster sugar, eggs and flour in large bowl; mix well. Spread mixture into basket. Pour 1½ cups boiling water into rice cooker. Place basket in cooker; secure lid. COOK about 20 minutes or until cooker automatically switches to KEEP WARM.
  • 3
    Remove basket from cooker; cool brownie in basket before cutting into 12 squares. Serve dusted with sifted icing sugar.