The finished product as trialled by our team...yum!

The finished product as trialled by our team...yum!

 

INGREDIENTS

200g chopped dark chocolate
175g butter, chopped
2 eggs
1 cup soft brown sugar
1 cup plain flour
1/3 cup cocoa
½ cup unsalted cashews, toasted and chopped
100g chopped dark chocolate, extra

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ICING

200g chopped dark chocolate
½ cup sour cream
¼ cup icing sugar

METHOD

Preheat oven to 160ºC. Lightly grease a 23 cm square shallow tin
and line base with baking paper.

Melt dark chocolate and butter in a heatproof bowl over (not touching) simmering water, stirring to combine. Allow to cool.

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Whisk eggs and soft brown sugar in a large bowl for 5 minutes, or until pale and thick. Fold in cooled chocolate mixture, then sifted flour and cocoa. Fold in cashews and extra chocolate, then pour into tin, smoothing the top. Bake for 30–35 minutes, or until just firm to the touch; do not overcook. (The brownies may have a slightly soft centre when hot but will firm when cool.) Allow to cool.

For the icing, melt chocolate in a small heatproof bowl over (not touching) simmering water, stirring frequently. Allow to cool slightly, then add sour cream and icing sugar and mix well. Spread evenly over cooled brownies. Leave for a few hours or overnight to firm, then cut into squares.

Store in an airtight container for up to 5 days, or freeze for up to
3 months.

THE STORY BEHIND THE RECIPE

Everything I know about cooking_cvr.jpg

The latest cookbook from the Country Women's Association of NSW (CWA) has just been released. With tried and true recipes for a perfect sausage roll snack, a succulent Greek-style roast chicken for dinner or honeycomb cheesecake slice for dessert, Everything I know about cooking I learned from the CWA is the perfect kitchen companion, in a deceptively small format.