Double Chocolate Brownies – Adapted from Taste
- 90g unsalted butter
- 180g dark chocolate, chopped
- 2 Tbsp oil
- 1/4 cup cocoa powder, sifted
- 3/4 cup plain flour
- 1/4 teaspoon baking powder
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
Preheat oven to 180°C/160°C fan-forced. Line a round 20cm pan iwth baking paper
Place butter, chocolate, cocoa and oil in a bowl and microwave until melted. Stir together until smooth and cool for 5 minutes.
Using an electric mixer, beat sugar, eggs and vanilla on medium speed for 4 minutes or until pale. Add chocolate mixture, beating until combined. Reduce speed to low. Add flour and baking powder. Beat until well combined.
Spread batter in prepared pan and smooth the top. Bake for 35 minutes or until a skewer inserted into brownie comes out with crumbs clinging (don’t over bake!). Cool in pan for 15 minutes. Lift brownie out of pan and transfer to a wire rack to cool completely. Cut into wedges.
3 small bowls, each containing:
2 heaped Tbsp icing sugar
A dash of water to make a thick paste
Colour each bowl a different colour – I used yellow, red and green.
Using a disposable piping bag or parchment cone, pipe designs to decorate your Christmas tree brownies. Allow to set (10mins).