125 gm chocolate - chopped
90 gm butter
280 gm caster sugar
60 gm walnuts - chopped
90 gm chocolate coated sultanas or raisins
60 gm self-raising flour
90 gm dark chocolate - chopped
185 gm cream cheese
2 tbsp sugar
Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water and cook, stirring constantly, until chocolate and butter melt and mixture is combined. Remove bowl from heat and set aside to cool slightly.
Place eggs and caster sugar in a bowl and beat until foamy. Fold chocolate mixture, walnuts, sultanas or raisins and flour into egg mixture. Spoon batter into a greased and lined in 9in springfoam tin and bake for 40 minutes or until top is dry but centre is still moist.
To make topping, place chocolate in a heatproof bowl set over a saucepan of simmering water and heat until chocolate melts. Remove bowl from heat and set aside to a cool slightly. Place cream cheese and sugar in a bowl and beat until smooth. Beat in egg, then chocolate mixture and continue beating until well combined. Pour topping over hot brownies and bake for 15 minutes longer. Allow to cool in ti, then refrigerate for 2 hours before cutting into wedges and serving
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