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Five versions of chocolate goodness

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August 15, 2017

This is a great recipe that can be altered to suit your needs.

THE MINISTRY OF CHOCOLATE BROWNIE FIVE WAYS

This is a great recipe that can be altered to suit your needs. It is lunchbox-friendly when nuts are replaced with cranberries, pumpkin seeds and pomegranate or great for Father’s Day lunch by adding chilli flakes!

INGREDIENTS

225 g unsalted butter

340 g dark 70 per cent couverture chocolate

250 g caster sugar

4 medium eggs

225 g sifted self-raising flour

135 g chopped nuts of choice

1 vanilla pod (filleted and scraped) or 2 ml of vanilla essence

METHOD

1. Melt butter and chocolate in microwave on medium heat or 50 per cent setting.

2. Add caster sugar and eggs to the mixing bowl and fold together.

3. Add fl our to the mix and fold until clear.

4. Add vanilla and nut mix (or replacement ingredients) to bowl and fold together.

5. Line a lamington tray with a light layer of cooking oil or butter and overlay with baking paper. Fill tray with required amount of batter before placing in oven.

6. Cook at 150°C for 40 minutes. Knife test will always be wet, so feel the centre of the tray for firmness.

FIVE WAYS TO CHANGE THIS RECIPE

The below ingredients can be added to the recipe or become a replacement for the nut mix, making it lunchbox friendly.

1. 50 g cranberries, 20 g pumpkin seeds and 50 g pomegranate (great source of vitamins and fibre).

2. Zest two medium-size oranges and add to the mix.

3. 50 g cacao nibs to increase the crunch and antioxidants.

4. 20 g chilli flakes to warm up your winter treat.

5. 30 g of fresh ginger.

Do you have a great brownie recipe? Share it in the comments below. 

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