Double Chocolate Fudge Brownies

Ingredients

250 g dark chocolate melts or chips
2 cups CSR Caster Sugar
4 eggs, beaten
1 teaspoon vanilla essence
3/4 cup flour
1/4 cup self raising flour
1/2 cup cocoa
Extra 125 g dark chocolate melts or chocolate chips, chopped (the remainder of the bag)
CSR Icing Sugar to decorate

Method

Preheat oven to 160ºC. Paper line a 20 x 30 cm sponge roll tin.

Melt the first measure of chocolate (I use the microwave).

Beat sugar, eggs and vanilla in food processor or with a hand held mixer. Add melted chocolate, flours and cocoa. Stir in the extra chopped chocolate. Pour into a prepared tin. Bake for 50 minutes until firm.

Cool in the tin and cut into small bars or chunks. When cold, store in an airtight container.

Dust with icing sugar to serve.
Makes: 25 – 30 pieces

Thanks to Jo Seagar for use of this Best Ever recipe.