Chocolate Triangles with Tipsy Topping Glaze

INGREDIENTS

• 125g butter
  
• 2 tsp. vanilla essence
  
• 3/4 cup brown sugar
  
• 2 eggs
  
• 1/2 cup plain flour
  
• 1/4 cup self-raising flour
  
• 1/4 cup cocoa
  
• 1/4 tsp. baking soda
  
• 1/2 cup chopped raisins

Glaze

• 100g milk chocolate, chopped
  
• 1/4 cup Prenzel Hokey Pokey Sludge Tipsy Topping

METHOD

Preheat oven to 180°C. Lightly grease a 19cm x 29cm lamington pan.

Combine butter, vanilla essence and sugar in a small bowl and beat with an electric mixer until light and fluffy.

Add eggs, one at a time and beat until combined. Stir in sifted flours, cocoa and soda then add raisins.

Spread evenly into prepared pan and bake for about 25 minutes or until firm.

Stand 5-10 minutes before spreading with glaze.

Cut into triangles and serve with fresh fruit and cream.

GLAZE:
Combine chocolate and Tipsy Topping in a saucepan and stir constantly over a low heat without boiling until smooth. Use while warm.