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Double-chocolate brownies

Double-chocolate brownies

Chocolate overload!

  • Serves 6
  • Less than 1 hour
 

INGREDIENTS

  • 4 slabs (100g each) dark chocolate
  • 1½ cups (375ml) butter, softened
  • 3 cups (750ml) white sugar
  • 1 tsp (5ml) vanilla essence
  • 4 eggs
  • 1½ cups (375ml) cake flour
  • 1 tsp (5ml) PnP baking powder
  • ½ cup (125ml) cocoa powder, plus extra for dusting
  • 2 slabs (100g each) white chocolate, chopped
  • Fresh raspberries, for serving

METHOD

  1. Preheat oven to 160°C.
  2. Melt dark chocolate over a double boiler and set aside to cool slightly.
  3. Cream butter and sugar until pale and fluffy.
  4. Add vanilla essence and eggs.
  5. Fold through melted dark chocolate, flour, baking powder and cocoa powder until smooth.
  6. Fold white chocolate into mixture and pour into a greased and lined 20cm square baking tin.
  7. Bake for 35-40 minutes.
  8. Cool completely before removing from tin.
  9. Dust with cocoa powder and serve topped with fresh raspberries.
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