Sarah Barrett
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Sarah Barrett
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About this listen
Shopping List
Brownie Base:
- 200g unsalted diced butter
- 175g whole meal rye flour
- 50g coco powder
- 1/2 tsp baking powder
- 30g dark chocolate chopped (65-75% coco solids, can use less percentage but better with higher).
- 1tsp vanilla (optional)
- 150g caster sugar ( I like golden)
- 220g soft light brown sugar
- Note: The above can be used to make plain brownies. Also note that for gluten free just use GF flour & baking powder
Nutella fudge topping:
- 1 can of condensed milk
- 50g unsalted butter
- 25g dark chocolate chopped or milk if you want less rich
- 1 cup or half jar or Nutella Topping
- 1 cup chopped dark chocolate
- 1 tbsp not melted coconut oil
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