INGREDIENTS
MAKES 15 BROWNIES
- 250g (2 CUPS) NODO SELF RAISING FLOUR
- 250g (1 1/3 CUP) NUTTELEX
- 500g (3 1/2 CUPS) NODO RAPADURA SUGAR
- 300g (2 CUPS) DARK COUVERTURE CHOCOLATE
- 80g (1 CUP) COCOA POWDER
- 5 FREE RANGE OR ORGANIC EGGS
- 1 TSP VANILLA
- PINCH OF SALT
CHOCOLATE GANACHE
- 300g (2 CUPS) DARK COUVERTURE CHOCOLATE
- 100g (1/2 CUP) COCONUT MILK
METHOD
- START BY PREHEATING THE OVEN TO 160C.
- IN A MICROWAVE SAFE BOWL ADD IN THE NUTTELEX, COUVERTURE CHOCOLATE AND SUGAR. MICROWAVE ON A LOW HEAT FOR 1 MINUTE, STIR, THEN MICROWAVE FOR A FURTHER 1 MINUTE, REPEATING AGAIN.
- ONCE THE NUTTELEX, CHOCOLATE AND SUGAR ARE MELTED AND WELL COMBINED, SET ASIDE.
- IN THE LARGE BOWL, SIFT THE FLOUR AND ADD IN THE COCOA AND SALT. MIX GENTLY.
- BEAT THE EGGS IN A SEPARATE BOWL, THEN CREATE A WELL IN THE CENTRE OF THE DRY INGREDIENTS.
- SLOWLY ADD IN THE CHOCOLATE MIX, EGGS AND VANILLA. STIR GENTLY WITH A SPATULA.
- TAKE OUT YOUR PREFERRED BAKING TRAY (WE USE 11 X 7 X 1.5 IN) AND LIGHLY GREASE TO PREVENT THE BROWNIE STICKING. POUR THE MIXTURE INTO THE TRAY.
- BAKE IN THE OVEN FOR 30 MINS. THE MIDDLE SHOULD BE FIRM AND SPRING BACK WHEN LIGHTLY TOUCHED.
CHOCOLATE GANACHE
- ADD THE COUVERTURE CHOCOLATE AND COCONUT MILK TO A MICROWAVE SAFE BOWL. MICROWAVE ON LOW FOR 1 MINUTE, STIRRING, THEN REPEAT TWICE UNTIL THE CHOCOLATE HAS MELTED.
- STIR WELL TO COMBINE AND POUR OVER THE COOLED BROWNIE.
- SET IN THE FRIDGE FOR AT LEAST 6 HOURS BEFORE CUTTING.
- TOP BROWNIE WITH A HANDFUL OF FRESH BERRIES.