Chocolate Fudge Brownie

Ingredients

375g chocolate (1 pkt dark chocolate melts)
200g butter
1 1/2 cups CSR icing Sugar
2 tsp vanilla essence
3 eggs
2 cups flour
1 cup nuts optional (walnuts, pecans etc.)

Method

Melt the chocolate and butter over low heat or in the microwave. Remove from heat, adding the icing sugar and mix well. Add vanilla essence and eggs one at a time, stirring well to mix. Lastly, add flour and optional nuts. Mixture will be wet and elastic in consistency. Pour into a baking paper lined sponge roll tin 20x30 cm. Bake at 180°C for 30 to 35 minutes. Leave in the tin to cool. When completely cold, lift out and cut into squares. Dust with icing sugar to serve.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.