THE PERFECT BROWN SUGAR & WHITE CHOC BROWNIE

When it’s cold outside I bake brownies.  I love desserts of all kind, but nothing can cheer me up like a brownie and a hot cuppa.

Inspired by a Kokako cafe recipe shared by a dear friend, these brownies are intensely chocolatey – almost pure unadulterated fudge,  topped off with the papery, flaky top that is the signature of the best brownies.  This recipe uses brown sugar which adds a subtle caramel flavour and fudgey texture. I topped mine with sifted cocoa and crumbled freeze dried raspberries.

150g Walnuts or slithered almonds

150g plain OR GF Flour

75g  Cocoa

375g Brown sugar

375g Melted Butter

1/2 Teaspoon Vanilla

3 Eggs

250g White Chocolate, chopped (I used Whittakers)

Method

Roughly chop walnuts and Chocolate until still chunky.
Mix all other ingredients together.

Spread into a 20 x 15 cm lined tin. Bake at 170deg for approx 30ish minutes.