These rich chocolate brownies have a delicious fudge like texture. Sprinkle brownies with chocolate sprinkles before baking if liked. This brownie mixture can also be baked in a tin as a slice and cut into fingers when cooked. Frost with melted Hershey Dark Chocolate Bars before cutting, if desired.
Ingredients
3/4 Cup Plain Flour1/2 Cup Self Raising Flour
1 Cup Chopped Walnuts
1/2 Chocolate Bits
125g Unsalted Butter, Chopped
4 Bars Hershey Dark Chocolate, Chopped
2 Tbsps Golden Syrup
2 Eggs, Lightly Beaten
Directions
1. Line a 32 x 28cm biscuit tray with baking paper.
2. Sift plain and self-raising flours into a large mixing bowl; add walnuts and choc bits. Make a well in the centre of the bowl.
3. In a separate small pan combine pieces of butter and chocolate. Stir over a low heat for 5 minutes or until chocolate has melted and the mixture is smooth. Remove pan from heat; add syrup and beaten eggs and mix thoroughly.
4. Pour chocolate mixture into the large mixing bowl containing the dry ingredients. Using a metal spoon stir until just combined. Cover the mixture with a plastic wrap and refrigerate for 1 hour.
5. Heat oven to moderate 180 degrees Centigrade. Roll 1 level tablespoon of mixture at a time into even sized balls. Arrange balls on the prepared tray; bake for approximately 12 minutes. (The biscuits will still besoft at this stage; they will become firm on standing). Remove biscuits from oven; transfer to a wire rack to cool.
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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