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INGREDIENTS
Chocolate brownie
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 1 teaspoon vanilla extract
- 100 grams (1/2 cup) caster sugar
- 50 grams (1/4 cup) brown sugar
- 3 large eggs
- 70 grams (1/2 cup) plain flour
- 1 tablespoon cocoa powder
- 200 grams (1 and 1/3 cup) Rolo chocolate
Chocolate ganache
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 120 ml (1/2 cup) thickened or heavy cream
- 200 grams (1 and 1/3 cup) Rolo chocolate
INSTRUCTIONS
- Preheat the oven to 160 C (320 F). Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides overhang. Place butter and chocolate in a heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly.
- Add sugar and vanilla to chocolate mixture and stir. Add eggs, one at a time, stirring until combined. Sift in flour and cocoa powder and stir until brownie mixture is smooth. Pour half of the mixture into the prepared tin. Place Rolo pieces on top. Pour over remaining batter and very gently smooth over the top, ensuring Rolos are hidden.
- Bake the brownie for about 30-35 minutes or until it no longer wobbles in the middle. Leave to cool completely.
- Place chocolate and cream in a small heatproof bowl. Melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to sit for 10 minutes or until thickens slightly.
- Pour over the top of the brownie and spread out to form one layer. Press Rolo chocolate on top. Cut and serve
This article and recipe adapted from this site
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