17 Oct Belinda's Bindi Brownies
Delicious dark chocolate brownies!
2 cups caster sugar
200 grams good quality semi-sweet chocolate. (Bournville, but in the States using Nestlé semisweet chips)
250 grams unsalted butter
1 cup chopped walnuts
1 cup cake flour.
Couple of handfuls white chocolate chips
Gently melt chocolate and butter while you are beating the eggs and sugar till very white and fluffy. The secret is the very beaten eggs.
Stir in the melted chocolate and butter. Beat in well.
Stir in one cup of cake flour. No baking powder because the agent is in the beaten eggs. Stir in nuts.
Spread into baking tray 9 by 13.
Sprinkle and gently swirl white chocolate chips on top.
Bake at 325 degrees or 165 our side.
Now here is the trick. Watch them baking on and off.
They will rise up puffy then they will slowly drop.
When the mixture has dropped it is cooked.
Cool completely slice into squares and sprinkle with icing sugar.
Prepared, tried and tested by Belinda Sharples
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