Christmas Double choc walnut brownies

Christmas Double choc walnut brownies

Christmas Double choc walnut brownies

Easy to make and delicious

Makes 28 pieces

Ingredients of Christmas Double choc walnut brownies

150g butter, chopped

300g dark chocolate, chopped

1 1/4 cups firmly packed brown sugar

4 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup plain flour

2/3 cup sour cream

3/4 cup walnuts, toasted, chopped

2 x 30g Flake chocolate bars, cut into 1.5cm pieces

Description of Christmas Double choc walnut brownies

Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang at both long ends.

Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Stir in sugar. Transfer to a large bowl. Stand for 15 minutes.

Gradually stir in eggs. Stir in vanilla, flour, cream and 1/2 cup walnuts. Spread mixture into prepared pan. Press Flake bar into mixture. Scatter with remaining walnuts. Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool in pan.

Notes & tips for Christmas Double choc walnut brownies

Brownies are best kept in an airtight container in a cool place or in the fridge during hot weather.

Try replacing vanilla in the brownies with 2 teaspoons coffee essence.

Source - taste.com.au