(Makes 30-40 pieces)

This recipe makes a big quantity.  Leftovers freeze brilliantly.  Try a round with coffee, or warmed for dessert with vanilla ice cream.

INGREDIENTS

170g (1 cup & 4 tbsp) flour

100g (1 cup) unsweetened cocoa

560g butter (cubed)

990g (4 ¾ cups) castor sugar

9 eggs (lightly beaten)

1 ½ tbsp pure vanilla essence

925g dark chocolate buttons

Icing sugar to serve 

icing sugar to serve

METHOD

Preheat oven to 180ºC.  Line the bottom of a roasting pan *1, with teflon or baking paper.  Spray the sides of the pan with baking spray.  (Use your oven roasting pan, it’s high sides will make a brownie with chewy depth).

In a medium bowl, sift together flour and cocoa.

Melt butter in a saucepan over a low heat, add sugar and stir until sugar is dissolved.  Cool slightly, add eggs and vanilla essence and stir until combined.

Add flour mixture and chocolate buttons.  Mix well. 

Pour mixture into prepared pan and bake for 50-60 minutes, until brown on top and firm to the touch (a skewer inserted will come out slightly sticky).

Gently run a knife around the edge of the tray to loosen brownie from the pan. 

Allow brownie to cool completely in pan before turning out onto a cooling rack.  Remove teflon sheet or baking paper.

Cut brownie into pieces using a 4.5 cm cookie cutter *2 (try an assortment of cookie cutter shapes). 

Place brownies into an airtight container (with greaseproof paper in between each layer) at room temperature for up to 1 week, or in the freezer for up to 3 months.

When you are ready to indulge, allow brownie to come to room temperature if it has been frozen, and dust with icing sugar.

Note:

*1 Our roasting pan is 36 cm x 34 cm.  You could reduce the recipe by 1/3rd or 2/3rds and cook in a smaller dish.

*2  Freeze the off cuts to crumb as an ingredient for chocolate truffles or fudge cake.

 Photo credit: Murray Lloyd