Recipes

Janelle's Chocolate Brownies - Janelle Bloom
Makes 24

200g good quality dark chocolate (eg Plaistowe or Club), chopped
200g butter, chopped
1/3 cup cocoa powder
1 and 1/3 cups caster sugar
3 eggs, lightly beaten
1/2 cup plain flour
1/4 cup self raising flour
200 good quality white or milk chocolate, chopped
1 cup walnuts, chopped

1. Preheat oven 180° no fan (see cooks tip). Grease and line 3cm deep/2cm deep, 16.5cm x 26cm (base) slab pan, allowing a 2cm overhang at both long ends (you can then lift the brownies out of the pan when cooled).
2. Combine chocolate and beutter in a heatproof microwave-safe bowl. Microwave, uncovered, for 2 minutes on High/100%, atirring every minute with a metal spoon until smooth
3. Stir cocoa powder into the warm chocolate mixture until cocoa dissolves. Stir in sugar and eggs. Mix well.
4. Sift the flours together over the chocolate mixture, stir to combine. Stir in the white or milk chocolate and walnuts. Spread into preapred pan. Bake 35-40 minutes or until skewer inserted comes out with moist crumbs sticking. Cool completely in the pan. Cut into squares to serve.

Cooks Tip
These brownies just won't work with the oven fan on, the top will set and form a crust while the inside stays raw

Recipe from Janelle Bloom's cookbook "fast, fresh and fabulous" published by Random House available November 2008.

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