Sunday, February 3, 2008

White Choc-Chip Brownies

7 oz butter, chopped
7 oz dark cooking chocolate, chopped
1/3 cup cocoa powder, sifted
1 cup brown sugar
1 teaspoon vanilla essence
3 eggs, lightly beaten
3/4 cup plain flour, sifted
1 cup white choc bits

Preheat the oven to 325 F. Grease and line an 7 inch 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 essence, 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 the brownies to cool in the pan. Once cooled, cut into squares to serve.
Variation: If desired, you can replace the white choc-chip bits with 1 cup of sultanas, raisins or chopped pecans.

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