chocolate brownies



  • Melted butter, to grease
  • 85g good-quality dark chocolate, chopped
  • 2 teaspoons instant coffee powder
  • 125ml (1/2 cup) warm water
  • 60g light pro-activ spread (Flora brand)
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 50g (1/4 cup) white chocolate bits
  • 2 teaspoons icing sugar mixture
  • 2 teaspoons cocoa powder, extra




Step 1

Preheat oven to 180°C. Brush a square 19cm (base measurement) slab pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.

Step 2

Combine the dark chocolate, instant coffee, water and pro-activ spread in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.

Step 3

Add egg, combined sifted flours and cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.

Step 4

Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 20 minutes to cool completely and set.

Step 5

Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.

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