Ingredients
150g butter, chopped
200g dark chocolate, chopped
2/3 cup plain flour
1/2 cup cocoa powder
1 2/3 cups brown sugar
180g milk chocolate, chopped
3 eggs, lightly beaten
1/2 cup sour cream
2 tsp vanilla essence
Apricot jam and ready to roll icing (fondant), to decorate
Method
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Preheat oven to 160C fan-forced (180°C conventional). Lightly grease a 30cm x 20cm lamington pan with baking paper.
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Put butter and dark chocolate in a small saucepan. Stir over low heat until melted. Cool slightly.
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Sift flour and cocoa together into a large bowl. Stir in sugar and milk chocolate. Fold in combined eggs, sour cream and vanilla with butter mixture.
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Pour mixture into pan. Bake for 30-35 minutes, or until a skewer inserted comes out with little crumbs attached. Allow to cool completely in pan.
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Cut brownie into 5cm squares and make stack of 2. Cut fondant into ribbons and gift toppers using a cookie cutter. Brush with jam to attach.
Cook's tip: You could add 1/3 cup chopped roasted macadamias with the chocolate in step 3 if you like.
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