Serves 6 – 8 depending on how much brownie you can eat…
Happy World Chocolate Day World!
And to celebrate, here’s a super simple recipe for the most fudgy, chewy brownie oozing with melty chunks of chocolate and love.
Prepared and cooked entirely in your Lil’ Legacy Pan, the brown sugar and browned butter add a delicious layer of caramel flavoured fudginess. We balanced out the sweetness with chunks of Whittakers Dark Ghana 72% chocolate and served the brownie with white chocolate and raspberry ice cream.
The combination was so successful, a wedding might just be in the wings!
½ c butter
½ c white sugar
½ c brown sugar
½ c self-raising plain flour
½ c cocoa powder
2 eggs
1 T vanilla essence
½ t salt
1 c 70% chocolate, chopped
In your Lil’ Legacy Pan, melt the butter over a low heat. Add both sugars and simmer for 4 minutes, stirring regularly. Do not let it burn!
Put aside to cool in a cold place for at least half an hour.
Lightly beat in the flour and cocoa powder into the cooled butter and sugar, followed by eggs, vanilla and salt. Don’t over mix.
Smooth the top of the brownie with your hands or a spatula so it’s evenly distributed in the Lil’ Legacy. Use a paper towel to clean up any mix that might have sloshed up the sides of the pan.
Sprinkle the chocolate over the top and push it into the brownie mix.
Bake at 180°C for 20 minutes.
Best served after an hour of cooling. It will be still warm but the crunchy chewy edges will have firmed up a little – just how we like it.
