- 200g butter, chopped
- 200g dark cooking chocolate, chopped
- 1/3 cup cocoa powder, sifted
- 1 cup brown sugar
- 1 teaspoon vanilla sugar
- 3 eggs, lightly beaten
- 3/4 cup plain flour, sifted (can increase to 1 cup, to make it slightly less rich).
- 1 cup white choc bits (optional)
Preheat the oven to 160C.
Grease and line an 18cm square cake pan with baking paper.
Place the butter and dark cooking chocolate in a saucepan. Stir constantly over low heat until melted and smooth. Pour into a large bowl.
Add the cocoa powder, brown sugar, and vanilla sugar, then whisk to combine. Add the eggs and mix well.
Stir in the flour and white choc bits. Pour into prepared pan and bake for 40 to 45 minutes or until crumbs cling to a skewer when inserted in the centre. Allow brownies to cool in the pan. Once cooled, cut into squares and serve.
If desired, you can replace the white choc-chip bits with 1 cup sultanas, raisins or chopped pecans.