Breville BMO230, Instruction Booklet

Page: 33 / 36

32
PAGE HEAdER RECIPES
7. To make frosting: Using an electric
mixer beat butter, cheese and vanilla on
a medium speed for about 1–2 minutes
or until well combined.
8. Reduce speed and add sugar; once
added increase speed again until mixed
well.
9. Spread on cooled cake.
CHOCOLATE wALNUT BROwNIES
Serve 6–8
INGREdIENTS
200g dark 70% cooking chocolate, chopped
125g butter, diced
1 teaspoon vanilla extract
2 eggs, lightly beaten
½ cup caster sugar
½ cup light muscovado sugar or light brown
sugar
¾ cup plain flour
¼ cup self-raising flour
½ teaspoon baking powder
¼ cup cocoa powder
1 cup chopped walnuts
METHOd
1. Place chocolate and butter into a large
heat-proof microwave-safe bowl and
press START/=+30 button once. Stir
and repeat until butter has melted
and chocolate has softened but not
completely melted. Stir mixture until
smooth and well combined.
2. Beat in vanilla, eggs and sugars and mix
well.
3. Sift flours, baking powder and cocoa
together and fold through chocolate
mixture. Pour into a square 20cm x
20cm heat-proof microwave safe Pyrex
dish lined with baking paper.
4. Smooth the surface with a spatula and
sprinkle over the walnuts. Lightly push
down walnuts into brownie. Elevate
baking dish by placing dish on a
microwave-safe rack.
5. Press POWER/TIME button twice for
80% and select 10–12 minutes cook time.
Press START/+30 SEC button.
6. Cook until just cooked through; centre
will still be soft. Remove and cool in dish
completely before refrigerating until
cold.