In place of the walnuts and dates I use chopped glace ginger and chopped banana – the banana makes for a very moist brownie. Sometimes I garnish the top with white chocolate melts before cooking, or, a party for children place pink and white marshmallows over the top of the brownie before cooking.
- 250 g butter
- 1 1/2 cups castor sugar
- 4 eggs
- 3/4 cup flour
- 4 tablespoons cocoa
- 1/4 – 1/2 cup chopped walnuts
- 1/4 – 1/2 cup chopped dates
- 1 teaspoon vanilla extract
Pre-heat oven to 180° C. Grease expanding swiss roll tin (approximately 35 x 26cm). Melt butter in a saucepan or in the microwave. Add sugar. Whisk eggs and add gradually. Sift flour and cocoa together and fold into mixture with walnuts, dates and vanilla. Pour into greased flat tin and bake approximately 15 minutes until just cooked. Brownie should be moist and sticky in texture. Cut while still warm.
Makes approximately 24 – 30 pieces.
The following melting moments are delicious served with a cup of coffee and I make my biscuits quite small. You can always roll them in advance and store the uncooked biscuits in the freezer