Archive for February, 2017


Preheat oven to 160c

1 and 1/2 cups packed brown sugar (dark brown is even better)

2 squares of 70% dark Lindt chocolate 

125g salted butter, melted

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 and 1/2 cups self raising flour 

1/2 cup slivered almonds, toasted

200g milk choclate drops

200g dark chocolate drops

In a heat proof bowl – place over a saucepan of boiling water. 

Melt butter, sugar, vanilla, 2 squares of Lindt chocolate. 

Allow to cool to room temperature. 

Fold through all other ingredients. 

Pour in to a brownie pan, lined with baking paper. 

Bake for 18 minutes. Turn oven off. Leave to rest in the oven for 10 minutes before leaving to cool on the bench for an hour or two. 

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