Easy Chocolate Brownie, Berries and Cream
Photography by Josh Griggs.
It’s hard to go past a slice of this super easy, warm chocolate brownie. Crisp on the outside and fudgy in the centre, top with lashings of cream or ice cream and fresh fruit of choice.
Serves: 9
INGREDIENTS
2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
finely grated zest 1 orange
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
¼ cup sliced almonds
To serve
cream, fresh berries, icing sugar
METHOD
Grease a 20cm-square cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter, sugar and the orange zest together in a large bowl.
Add the combined dry ingredients and whisk to combine. Pour into the tin and scatter with the almonds.
Bake for 25 minutes or until the centre is just a little soft when lightly pressed with your fingertip. Cool for 20 minutes or until warm then cut into 9 pieces.
Dust with icing sugar and serve with cream and berries. Serves 9, or more depending on the size of cut pieces.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!