Fudge brownies

Fudge brownies

By
From
The Margaret Fulton Cookbook
Makes
48
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g softened butter
2 cups sugar
1 teaspoon vanilla essence
3 eggs
125g dark chocolate, broken into pieces
1 cup plain flour
1/2 teaspoon salt
1 cup chopped walnuts or pecans

Method

  1. Preheat the oven to 180°C. Line the base of a 32 x 23 cm tin with baking paper and grease the sides. Cream half the butter and beat in the sugar and vanilla. Beat in the eggs, one at a time. Melt remaining butter with the chocolate in a bowl placed over hot water, stirring. Cool, then stir into butter mixture. Sift the flour and salt into the chocolate mixture. Fold in half the nuts until combined. Spread the mixture into the tin, sprinkle with the remaining nuts. Bake for 45 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool in the tin. Cut into squares to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again