White choc and nut fudge brownies
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How to make White choc and nut fudge brownies
Yield = 12Prep time: 0:15
Cook time: 0:40
Total time: 0:55
Ingredients
- 560g pkt White Wings Double Choc Fudge Brownies mix
- 100g butter, melted
- 2 Coles Brand Australian Free Range Eggs
- 150g Nestlé Baker's Choice White Choc Bits
- 100g macadamias, roasted, halved
- 50g butter, extra, chopped
- 3 teaspoons milk
- 2 tablespoons Lucky Slivered Almonds
- Dark chocolate curls, made using a vegetable peeler, to serve
Method
- Step 1 Preheat oven to 180C. Grease and line a 20cm-square cake pan with baking paper.
- Step 2 Place the brownie mix, melted butter, eggs and 1 tablespoon water in a bowl and stir gently to combine. Fold in the white choc bits and macadamias. Spoon into prepared pan and smooth the surface. Bake for 35-40 mins or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely.
- Step 3 Use an electric mixer to beat the chopped butter, icing mix from the brownie mix packet and milk in a bowl until light and creamy. Spread brownie with icing mixture. Sprinkle with slivered almonds and chocolate curls. Cut into squares.
- Step 4
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