Makes 12 squares
200g butter (at room temperature), roughly chopped
200g premium dark chocolate, broken into small squares
1/4 cup cocoa
1 &1/2 cups caster sugar
3 eggs (at room temperature)
1 cup plain flour
3/4 cup chopped walnuts
100g white choc-bits
1. Preheat oven to 170°C (not fan forced). Lightly grease a 20cm x 20cm (base
measurement) brownie pan and line with non-stick baking paper, leaving a 2cm
overhang on each side.
2. Insert Stirring Blade in Bowl. Add butter and chocolate. Melt on speed 1 at 80ºC for 3
minutes or until melted and well combined. Uncover. Cool for 2 minutes.
3. Sift cocoa over chocolate mixture. Add sugar and eggs. Beat, with Measuring Cup
OFF, on speed 4 for 3 minutes. Sift flour over chocolate mixture. Add walnuts and
choc-bits. Beat on Speed 4 for 30 seconds. Scrape down sides of Bowl. Beat on Speed
3 for a further 30 seconds. Spoon mixture into prepared pan (use a spatula to scrape
bowl) and smooth surface. Bake for 35-40 minutes or until a skewer inserted comes out
clean. Cool completely in pan. Cut into squares and serve.