OOEY GOOEY CHOCOLATE BROWNIES

This is definitely one of those recipe's to have handy - as one never know
when you simply need to bake some OOEY GOOEY CHOCOLATE BROWNIES.
This recipe is easy, quick to make and are best kept in the refrigerator.
It also freeze well for up to 6 weeks.

Serve it dusted with icing sugar, with a dollop of cream, as a base for a
deadly chocolate mousse cake or with a scoop of ice cream.


RECIPE
220 g Dark Chocolate
125 ml Cooking Oil
125 ml treacle (dark brown sugar)
2 eggs
5 ml vanilla essence
5 ml coffee granules
80 ml cocoa powder
200 ml cake flour
7.5 ml baking powder
1 cup chopped white chocolate

Melt the dark chocolate and slowly whisk in the oil, sugar and eggs,
Followed by the vanilla and coffee
Sift together the flour, cocoa and baking powder and gently fold
this into the chocolate mixture.
Pour this in a prepared baking tray and sprinkle the
white chocolate chips over the top.
Using a spoon - swirl the white chocolate chips into the mixture by making a
figure 8.
Repeat this process two or three times.
Bake at 180 degrees for 20 - 30 minutes.

The brownie should have a cracked top with a slightly soft interior.
Cool and keep refrigerated until needed, but serve at room temperature.

happy baking

(photo by Shirley Bowker)