A small confession, I have another NON yeasty product……….
It is just its the school holidays so each day basically I am baking after work as I have 3 boys and you can imagine how much they eat!!
But once you have made these and they are super easy, you will forgive me and understand why I need to share this!!
Plus I offer two variations on the one recipe………….choices, choices, make both!!
Both very very moist and totally scrummy…
Alex’s Beaut Butterscotch and White Choc Chunk Brownies…
You will need (supreme control not to eat the lot!):
150g butter softened
1 cup Dark Muscovado sugar
1/3 cup castor sugar
2 small eggs or 1 large
1 tsp baking powder
1 & 1/2 cups of Cake flour
1 cup chopped up white chocolate drops/ pieces (chips if you must but doesn’t work as well)
1 tsp Vanilla Essence.
Pre heat oven to 170 Celsius
Place butter and sugars into a bowl and mix well.
Add in egg/eggs and vanilla essence and mix well.
Add in sifted flour, salt and baking powder and combine well.
Add in chopped up chunks of choc and keep about a quarter of the finer chunks aside.
Mix well and then place in buttered / papered tin ,usually a 30cm by 15cm.
Place in oven and bake for 8 minutes then add the remaining choc chunks on top of the brownies.
Cook a further 25 minutes or until brownies spring back when touched.
Remove from oven and cool in tin.
Cut up after 15 minutes. I usually let them cool in the pan as they are quite moist and fragile to be moving them here there and everywhere to cool:)
Cool and EAT, EAT, EAT!!
Don’t forget you can also add raisins and milk choc as I did in the second ones.
You could do lots of variations to be honest!
Some nuts are nice too but my boys don’t really like nuts:(
You are only limited by your taste 🙂