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Ingredients
125g (4oz) butter
200g (7oz) dark chocolate (72%
cocoa solids)
175g (6oz) soft brown
muscovado sugar
2 eggs, beaten
few drops vanilla essence
50g (2oz) plain flour
5ml (1tsp) baking powder
Dish: 18cm (7") square dish, lined
Oven Accessory: wire rack in lower position
+ anti-spark ring
Melt the butter with 50g of the chocolate in a bowl on
MEDIUM MICROWAVE power for 1minute 30 seconds.
Put the eggs, sugar and vanilla essence in a bowl, then
sift in the flour and baking powder. Stir in the melted
chocolate and butter mixure and mix well. Chop the
remaining chocolate into rough chunks and stir into the
brownie mixure. Spoon into the dish, spread evenly and
place on wire rack. Cook onCONVECTION 200ºC +
SIMMER MICRO for 12 mins until firm.
Chocolate Brownies
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
5ml (1tsp) vanilla essence
Dish: 2 x 12 hole bun tins 32cm x 24cm (12½" x 9½")
+ 24 paper cake cases
Oven Accessory: enamel shelf in lower
position + wire shelf in upper position
Preheat oven on CONVECTION 180°C with shelves in
position. Cream together butter and sugar until light and
fluffy. Add the eggs a little at a time, beating well after
each addition. Fold in the flour. Fill the paper cases two
thirds full with mixture. Cook on CONVECTION 180°C for
15 mins, turning the enamel shelf and wire shelf around
half way. Cook until golden and firm to touch.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as
above.
Fairy Cakes Makes 24
Desserts & Baking
