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Chocolate fudge brownies

The Australian Women’s Weekly
 
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Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle

Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Gluten free, Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate fudge brownies
INGREDIENTS

150g butter, chopped
300g dark eating chocolate (70% cocoa solids), chopped coarsely
1½ cups (330g) firmly packed brown sugar
3 eggs
¾ cup (75g) hazelnut meal
½ cup (75g) buckwheat flour
½ cup (120g) sour cream
¼ cup (25g) cocoa powder
METHOD

Preheat oven to 180°C/160°C fan-forced. Grease 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.

Melt butter and chocolate in medium saucepan over low heat. Stir in sugar; cook, stirring, 2 minutes. Cool 10 minutes.

Stir in eggs, then sifted meal and flour, sour cream and 2 tablespoons of the sifted cocoa. Spread mixture into pan.

Bake brownies about 45 minutes. Cool in pan before cutting into squares. Serve dusted with remaining sifted cocoa.
 
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User comments
HI,I AM A VERY BIG FAN OF AWW MAGAZINES,COOKBKS.BUT I LIKE THE ONES PUBLISHED IN 1999 AS THE NEW ONES ARE TOO DECORATIVE AND CLINICAL.I JUST WANT TO KNOW IF U HAVE THEM IN STOCK AND IF I CAN ORDER THE ONES I WANT.THANKS
Do you think you could substitute the buckwheat flour for palin flour and the hazelnut meal for almond meal?

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