INGREDIENTS

MAKES 15 BROWNIES

• 250g (2 CUPS) NODO SELF RAISING FLOUR
• 250g (1 1/3 CUP) NUTTELEX 
• 500g (3 1/2 CUPS) 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

1. START BY PREHEATING THE OVEN TO 160C. 
2. IN A MICROWAVE SAFE BOWL (WE RECOMMEND PYREX), 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. 
3. ONCE THE NUTTELEX, CHOCOLATE AND SUGAR ARE MELTED AND WELL COMBINED, SET ASIDE, TAKING OUT A LARGE BOWL. 
4. IN THE LARGE BOWL, SIFT THE FLOUR AND ADD IN THE COCOA AND SALT. MIX GENTLY.
5. BEAT THE EGGS IN A SEPARATE BOWL, THEN CREATE A WELL IN THE CENTRE OF THE DRY INGREDIENTS.
6. SLOWLY ADD IN THE CHOCOLATE MIX, EGGS AND VANILLA. STIR GENTLY WITH A SPATULA. 
7. 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. 
8. BAKE IN THE OVEN FOR 30 MINS. THE MIDDLE SHOULD BE FIRM AND SPRING BACK WHEN LIGHTLY TOUCHED.

CHOCOLATE GANACHE

1. 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. 
2. STIR WELL TO COMBINE AND POUR OVER THE COOLED BROWNIE. 
3. SET IN THE FRIDGE FOR AT LEAST 6 HOURS BEFORE CUTTING. 
4. TOP BROWNIE WITH A HANDFUL OF FRESH BERRIES.