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1
Preheat oven to 160C.
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2
Line the base of a brownie baking tin with baking paper.
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3
Microwave 180g of the chocolate and the butter on high for about 2 minutes (microwaves varyin wattage, so stir and check to prevent burning).
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4
Stir and set aside.
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5
Mix flour and cocoa powder together and set aside.
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6
Using an electric mixer on high speed, beat together the sugar, eggs and vanilla until pale and creamy.
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7
This should take about 5 minutes.
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8
Pour the cool chocolate and butter mix over the egg~sugar mix and gently fold together.
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9
Do not overmix.
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10
Use a sieve to dust flour and cocoa mix over chocolate and egg mix and again gently fold.
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11
Again do not over mix.
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12
Gently fold in the chocolate chips/chunks and nuts (if using) evenly through the mix.
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13
Pour mix into prepared tin, making sure of even spread of chocolate chunks and bake for about 25-30 minutes.
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14
Gently shake the tin and if it has a slight wobble, but not a fluid wobble, the brownie is cooked.
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15
If not, bake for an additional 5 minutes.
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16
Remove and place on a cooling rack.
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17
Allow to cool completely before removing, slice into squares.
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18
* To make crossed on your brownies, make a batch of royal icing by mixing 1 egg white with 1 1/4 cups pure icing sugar and 1/2 teaspoon lemon juice.
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19
Put into a snap lock bag, snip a corner and start piping your crosses.
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20
Piping crosses before slicing makes it easier.
