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
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Ingredients
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
Method
Double chocolate brownie
- 1Line 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.
- 2Combine 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.
- 3Remove basket from cooker; cool brownie in basket before cutting into 12 squares. Serve dusted with sifted icing sugar.
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