- serves 12 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 200 g butter, melted
- 2 cups caster sugar
- Marsala wine, for the brownie butter
- 4 eggs
- 1 ½ cups plain flour
- ½ cup cocoa powder
- 2 tsp baking powder
- 290 g white chocolate melts
- 225 g milk chocolate baking melts
- 225 g dark chocolate baking melts
- Raspberries, double cream and mint leaves (optional), to serve
Instructions
- Preheat the oven to 180˚C (fan-forced). Line a 38 cm x 25 cm rectangular baking dish with baking paper.
- Combine the melted butter, sugar and a dash of marsala in a large mixing bowl and whisk well to combine. Whisk in the eggs, followed by the flour, cocoa and baking powder. Mix well to a thick batter. Fold through half the chocolate melts, then transfer the brownie batter to the prepared tin.
- Bake the brownie for 15 – 20 minutes, or until just cooked through. Remove from the oven and while still hot, add the remaining chocolate melts on top to allow the heat of the brownie to gently melt the chocolate.
- Cut the brownie into squares and serve with raspberries, double cream and mint leaves, if you like.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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