- Yield : 25
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 1:15 h
- 225g milk chocolate, chopped
- 140g dark chocolate, chopped
- 250g butter, room temperature
- 125g cocoa powder
- 6 eggs, room temperature
- 750g white sugar
- 1 tbsp vanilla essence
- 1 tsp Fine Salt
- 750g Plain Flour
- 375g dried fruit and nut mix.
- CHOCOLATE ICING
- 225g dark chocolate, roughly chopped
- 125g cream
- 1 tablespoon butter, room temperature
Pre-heat the oven to 180°C. Line a half-sheet pan with foil and grease with non-stick spray or a little butter. Add the first two chocolates listed and butter in the bowl and melt over medium-low heat. When completely melted, add cocoa powder. Whisk thoroughly to combine. Remove from stove to cool slightly while preparing the other ingredients.
In another bowl, mix Plain Flour and Fine Salt; set aside. Using an electric mixer, mix eggs, sugar and the vanilla essence until combined and light in colour. Carefully pour the chocolate mixture into the egg mixture, mixing continuously to combine. Fold in the our mixture and mix until just combined. Transfer to the prepared pan. Bake for 20-25 minutes, or until an inserted knife comes out clean.
For the icing, slowly heat cream in a small pan until it just begins to boil. Pour over chocolate and whisk until chocolate is melted and mixture is blended. Add butter; mix until smooth. Chill briefly until thickened. Spread over brownies and top with chopped nuts and fruit. Chill brownies for 1 hour.