Induglent, rich and full of flavour, these brownies are a great Australian twist on the traditional!
Ingredients
- 125gm unsalted butter
- 125gm 70% dark baking chocolate
- ¼ cup cocoa powder
- 3 eggs, lightly whisked
- 1 cup white sugar
- 2 teaspoon Lemon Myrtle Spice
- ¾ cup plain flour
- 1 teaspoon vanilla extract
- ½ cup (100gm) chocolate buttons (white or dark)
- ½ teaspoon salt flakes (a little less if you’re using fine salt)
Instructions
- Preheat oven to 160c fan forced.
- Grease a 20cm square slice tin and line with baking paper.
- Place butter, dark chocolate, and vanilla in a heatproof bowl and microwave for 30 second intervals until melted. Stirring throughout to combine. (Or, melt slowly in a saucepan).
- In a separate bowl sift flour and cocoa powder, add Lemon Myrtle Spice and salt, and mix to combine.
- Allow the chocolate and butter mix to cool a bit then add the eggs, sugar, and flour mix until just combined.
- Add the white chocolate buttons (or dark chocolate buttons), stir through, and pour the mixture into the prepared pan.
- Bake for 30 to 35 minutes.
- Cool in the tin for 15 and the remove and set aside to cool completely.
Our thanks to Saltbush Kitchen for this recipe!