Ingredients

1 cup (150g) plain (all-purpose) flour

� cup (75g) cocoa

� cup (130g) brown sugar

1 1/3 cups (290g) caster (superfine) sugar

175g unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 eggs

125g dark chocolate, chopped

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Method

1.

Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a
large bowl. Mix until smooth.

2.

Add the chocolate and stir to combine.

3.

Preheat oven to 160�C (325�F).

4.

Lightly grease and line a 20cm square tin with non-stick baking paper.

5.

Spread the mixture into the tin.

6.

Bake for 50 minutes � 1 hour or until the brownie is set+.

7.

Allow to cool in the tin for 5 minutes before slicing into squares and serving
warm, or allow to cool completely in the tin. Makes 16

Notes

+ The brownie is ready when the top feels set to the touch.

TIPS
If you�re not serving the brownie warm, let it cool in the tin, then turn out and
slice into squares. It�ll continue to set in the tin, but stay soft and fudgy in
the centre.
The two types of sugar in these brownies work their magic in different ways. Caster
sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to
the luscious moist centre.
Brownies will keep in an airtight container for up to 1 week.

Molten Choc-Chunk Brownies

40 reviews

Ease of Cooking
Easy

Method of Cooking
Baking

Prep Time
20 minutes

Cooking Time
60 minutes

Yield
16 servings

Chef/Host
Donna Hay
Desserts Chocolate Christmas
Ingredients
Metric US

1 cup plain (all-purpose) flour

� cup cocoa
� cup brown sugar
1? cups caster (superfine) sugar
175 grams unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 eggs
125 grams dark chocolate, chopped

Method

Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a
large bowl. Mix until smooth.
Add the chocolate and stir to combine.
Preheat oven to 160�C (325�F).
Lightly grease and line a 20cm square tin with non-stick baking paper.
Spread the mixture into the tin.
Bake for 50 minutes � 1 hour or until the brownie is set+.
Allow to cool in the tin for 5 minutes before slicing into squares and serving
warm, or allow to cool completely in the tin. Makes 16

TIPS:
If you�re not serving the brownie warm, let it cool in the tin, then turn out
and slice into squares. It�ll continue to set in the tin, but stay soft and fudgy
in the centre.
The two types of sugar in these brownies work their magic in different ways.
Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar
adds to the luscious moist centre.
Brownies will keep in an airtight container for up to 1 week.

NOTE:
+ The brownie is ready when the top feels set to the touch.