 Double
Chocolate Brownies
INGREDIENTS
- 150g butter, melted
- 1 cup cocoa
- 4 eggs
- 2 cups sugar
- 1 1/2 Tbsp Prenzel
Chocolate Cream Liqueur
- 3/4 cup flour
- 1 tsp. baking powder
- 1 packet white chocolate bits
- Icing sugar
METHOD
Preheat oven to 160°C.
Line the base of a 27 x 18cm tine with baking
paper.
Melt butter and stir in cocoa. Beat in eggs one
at a time. Add sugar and Prenzel Chocolate Cream
and stir well to combine.
Sift flour and baking powder together and add
to mixture. Stir until thoroughly combined then
stir through white chocolate bits.
Pour into tin and bake for 45-50 minutes or until
the mixture is just firm.
Leave in tin for 20 minutes then turn onto a
rack and remove lining paper. When cool cut into
bars and dust with icing sugar.
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