Pro Tips

• I always use unsalted butter.  If you prefer to use salted butter, leave out the salt.

• Using a tin of the specified size will make quite a flat brownie but then I find if I cut them into 5x5cm squares, they are a perfect portion size

• Over beating will affect the texture of your brownies.  If you beat for longer (about 5 minutes) after adding the eggs and vanilla then your brownie will have a very papery top which you may prefer.

• You can use any kind of Choc Chips on top but white makes a nice contrast with the dark batter

• Always err on the shorter side with cooking time until you get to know how long it takes in your oven.  You can always leave it in for longer but you can’t take back overcooking!

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Ingredients

½ cup butter, melted

1 tablespoon coconut oil

½ cup brown sugar

⅔ cup caster sugar

2 eggs

2 teaspoons vanilla extract

½ cup plain flour

½ cup cocoa powder

¼ teaspoons salt

2 tablespoons white choc chips

​2 x 55g Cherry Ripe Bars, chopped

 

How to make it:

Preheat oven to 175oC

Line or grease a 20cm square baking pan

Whisk sugars together until mixed then combine melted butter, oil and sugars together in a medium sized bowl and whisk for about a minute

Add the eggs and vanilla and whisk for about another minute

Sift in flour, cocoa powder and salt and gently stir into mixture with a spatula until just combined

Stir through the Cherry Ripes until evenly distributed (Over beating will affect the texture.)

Pour batter into pan and smooth out with a spatula until even

Sprinkle choc chips over the top

Bake for 20-25 minutes – when testing with a skewer, it should come out a bit dirty for a fudgy texture

Remove from the oven and leave to sit in the pan for about 5 minutes before turning out on a wire rack to cool.

 

Makes 16