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
Preheat oven to 160C fan-forced (180°C conventional). Lightly grease a 30cm x 20cm lamington pan with baking paper.
Put butter and dark chocolate in a small saucepan. Stir over low heat until melted. Cool slightly.
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.
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.
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.