Desserts &
Baking guidelines
236
Dish: bowl, 30x20x3.5cm (12"x 8" x 11/2") tin lined with lightly
buttered greaseproof paper
Oven Accessory: no accessory then anti-spark ring + wire shelf in
lower position
250g (9oz) plain chocolate
250g (9oz) unsalted butter
175g (6oz) plain flour
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly beaten
1tsp vanilla essence
75g (3oz) pecans, broken into pieces
75g (3oz) milk chocolate, cut into large chunks
75g (3oz) white chocolate, cut into large chunks
Put the plain chocolate and butter in a large bowl. Place on base and melt on HIGH
MICROWAVE for 3-4 mins. Leave to cool slightly. Sieve the flour and baking powder into a
bowl and set aside. Stir the sugar into the chocolate. Add the eggs and vanilla essence.
Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake
tin. Place on anti-spark ring on wire shelf and cook on CONVECTION 180°C + SIMMER
MICROWAVE for 20 mins. The middle should feel soft when cooked. Allow to cool in the
tin. Remove the brownies from the tin and cut into squares.
Cooking method
Ingredients
Chocolate Brownies
