Recipe
Ingredients A
- 250g butter
- 250g dark chocolate (I used Callebaut 70%)
- 1 cup brown sugar
1. Melt all ingredients in a pot and stir constantly under a low fire.
Ingredients A
- 250g butter
- 250g dark chocolate (I used Callebaut 70%)
- 1 cup brown sugar
1. Melt all ingredients in a pot and stir constantly under a low fire.
You have your chocolate mixture. Allow to cool
(you should be able to dip your finger in and not get scalded).
Ingredients B
- 4 eggs
- 1/2 cup white sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 tbsp rum
2. Put all ingredients in a bowl and beat with a whisk. You have your egg mixture.
3. Now, add your cooled chocolate mixture to your egg mixture
Ingredients B
- 4 eggs
- 1/2 cup white sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 tbsp rum
2. Put all ingredients in a bowl and beat with a whisk. You have your egg mixture.
3. Now, add your cooled chocolate mixture to your egg mixture
and stir well. You have your brownie batter.
Ingredients C
- 1 cup flour
- 1 1/2 cups sultanas (you can omit these, or substitute with other ingredients
Ingredients C
- 1 cup flour
- 1 1/2 cups sultanas (you can omit these, or substitute with other ingredients
like nuts, dried fruit, and for the chocoholics, mini chocolate chips!)
4. Now, add your flour and sultanas to the brownie batter.
4. Now, add your flour and sultanas to the brownie batter.
Mix well to combine.
Pour the batter into a shallow (rectangular or square) tin
lined with baking paper and bake at 180°C for about 15-20 mins,
or when a skewer inserted into the centre comes out clean.
5. Allow the brownies to cool before slicing into bars.
5. Allow the brownies to cool before slicing into bars.
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