|50 g||70% dark chocolate|
|150 g||castor sugar|
|1 tsp||vanilla extract|
|120 g||cake wheat flour|
|1 tsp||baking powder|
|40 g||Nestlé cocoa powder|
|1 cup||Nestlé dessert and cooking cream|
|200 g||70% dark chocolate|
|3 tbsp||Nestlé cocoa powder — for dusting|
Preheat the oven to 160ºC and lightly grease a 20cm square baking tin and set aside.
Melt the butter and chocolate over a double boiler and stir until smooth. Allow to cool completely.
Beat the eggs, sugar and vanilla until light and fluffy and whisk into the chocolate mixture.
Sieve the flour, baking powder and cocoa powder into the chocolate mixture and mix to combine. Do not over mix. Pour into the tin and bake for about 30 – 40 minutes.
Make the sauce by combining the dessert cooking cream and chocolate in a small pot and over medium heat stir until the chocolate has melted. Remove and stir until smooth.
With a round cookie cutter, cut out the brownies and set on a serving plate, dust with cocoa powder, drizzle with the sauce and serve with strawberries, cream and ice cream if you desire.