An absolutely delicious modern take, on a classic, that I developed for my Family Member who has Nut Allergies, but loves brownies. This recipe ALWAYS leaves empty plates, but beware, they are TRUELLY DECADENT!
Preheat Oven to 180.C. Grease & Baking Paper Line a 20cm Square Pan, can be ceramic, but must be atleast 2 inches in depth/height.
Melt butter, & chocolate in a microwave, on MED HIGH power for 2-3 minutes stirring once, or traditionally over a simmering water bath. DO NOT BURN. Once melted, stir in sugar, vanilla, eggs, flour, pinch of salt, half of the rough diced triple chocolate blocks, & diced entire pack of Roburn Dried Fruit Salad.
Pour mix into Cake/slice pan, & top with remaining half of rough diced triple chocolate mix.
Cook on a low rack for 25-30 minutes, or until no cake batter sticks to a skewer. (Not forgetting the triple choc not only contained within the mix & on top, DONT mistake the diced chocolate, which will be moist, for under-cooking of the batter.)
Remove from oven & allow to cool in pan. Remove from pan, & cut into whatever size squares, rectangles or fingers you desire.
Serve with a dust of Icing Sugar, gently warmed in the microwave with fresh vanilla/Kahlua whipped cream, with a lovely scoop of Vanilla Ice-Cream, or simply just as it is.
PLEASE ALWAYS USE FREE-RANGE EGGS; I & THE CHICKENS THANK YOU FOR IT!
Nothing other than to enjoy cooking this recipe, & don't be afraid to give it a go in a Convection Microwave. I haven't noticed ANY change in consistency, sumptuousness, or Scrumminess.
* Don't eat the whole lot in one sitting - I can't be reponsible for a new addiction!!!
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