CHOCOLATE BROWNIES WITH TOPPING

- Recipe by Amy Beh

Ingredients
• 200g butter
• 160g dark cooking chocolate
• 200g castor sugar
• A pinch of salt
• 3 eggs
• Two drops of peppermint flavored essence
• ½ tsp vanilla essence

Sifted twice:
• 13g cocoa powder
• 125g plain flour
• 100g roasted chopped almonds

Ganache:

• 150g dark chocolate, chopped
• 100ml whipping cream


Method
Line a 27cmx18cm lamington tin with greased baking paper. Preheat oven to 180°C.

Melt butter and dark cooking chocolate in a bowl over simmering water. Remove and put aside to cool.
Beat eggs, sugar, salt and essence until light. Add in melted chocolate and mix well.
Fold in sifted flour and cocoa mixture to combine. Stir in chopped almonds with a spatula.

Pour mixture into prepared pan and bake for 30–40 minutes. When done, allow brownies to cool for 10–15 minutes. Turn out onto a wire rack, then pour topping over brownies and refrigerate until set.

To prepare topping, melt cream in a bowl over simmering water then add in chocolate.

Stir until chocolate has melted. Remove from heat and leave to cool slightly.