Chocolate Brownies


140 g Butter
200 g Dark Chocolate
225 g Caster Sugar
60 g Cocoa
1 teaspoon Vanilla Essence
2 Eggs
60 g Plain Flour
1/2 cup ‘After Eight’ Mints
1/2 cup Peanut M&Ms
1/2 cup Glace Cherries
1/2 cup chopped toasted Hazelnuts
1/2 cup Pecan nuts
1/2 cup White Chocolate Chips
1/2 cup Raspberries

– melt the chocolate mix
Weigh the butter, sugar and chocolate into a microwaveable bowl and nuke for 2 minutes or so,
stirring occasionally until the mixture has melted.

– preheat the oven
Preheat the oven to 175°C.

– add the eggs
Line a 20 cm x 20 cm baking tin with greaseproof paper, or use a silicon mould.
Crack in the eggs and vanilla essence and beat until smooth and glossy.

– add the cocoa and flour
Sieve the cocoa and flour into the melted chocolate mix and beat well.
Pour into the mould and shake the tin to level out the mix.

– decorate and bake!
Arrange plenty of each filling into separate corners of the brownie mix
(so each quarter of the brownie tin has a different flavoured brownie)
and poke them in so that are partially buried.
Bake for 30 minutes then remove from the oven and allow to cool fully in the tin.

– serve ’em!
Remove and cut into chunks before sharing,
making sure people get a slice of their favourite or a little bit of each.

– Makes 12 brownies.