This rich fudgy chocolate brownie is exceptionally good.   It is moist and fudgy, you can swap out the white chocolate for walnuts, macadamia nuts or dark chocolate pieces.
Or raspberries – fresh or frozen – can be dotted into the surfac to make a chocolate raspberry brownie.

By Helen

Yield: 30 pieces

Ingredients

• 250g butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 220g dark chocolate, melted
• 3/4 cup flour
• 1 teaspoon baking powder
• 70g packet ground almonds
• 2 tablespoons cocoa
• 150g white chocolate, chopped

Method

Preheat oven to 160 C. Beat butter and sugar until pale and creamy.  Add vanilla and then eggs, one at a time, beating well after each.
Mix in combined flour, baking powder, cocoa and then almonds and then pour in melted chocolate and mix until smooth.
Add chopped white chocolate and lightly mix.

Pour mixture into a lined 31 x 25cm slice pan and bake for 40 minutes or until brownie is firm and top starting to crack.
Allow to cool and then cut into pieces.