AT’s managing editor Quentin Long sampled these chocolate treats while on an inland Queensland tour with Outback Aussie Tours. Their creator, Sue Smith, was happy to share the recipe. Don’t tell you we didn’t warn you how good they are!


INGREDIENTS:

4 large tablespoons butter

1 packet of choc melts

2 tablespoons cocoa

2 tablespoons self-raising flour

¾ cup of plain flour

1 ¾ cups sugar

Vanilla

4 eggs (beaten)

1 packet of choc bits

 

METHOD:

Pre-heat oven to 160 degrees Celcius. Melt butter and choc melts together over low heat.

Mix together dry ingredients. Pour the butter/melted chocolate mix into the dry ingredients. Mix well then add the beaten eggs and vanilla. Beat well. Add the choc bits and then pour into a well-greased tin (a silicone baking tray or an oiled and lined spring-form baking tray works well) Bake for approx 45 mins.

Cut when cool. Suitable to freeze and very versatile!

VARIATIONS:  

To make a Queensland Brownie: (Outback Aussie Tours special)

Exactly the same as above but add the following ingredients:

*A couple of handfuls of Macadamia nuts

*A small packet of Buderim glace ginger

*A few good handfuls of currents soaked in Bundaberg Rum for at least 24 hours

*Poke a jaffa into the top of each slice for colour.

*Swirl any of the following through the mixture just before popping into the oven:

 Peanut butter / melted white chocolate / additional lollies / fruit / more chocolate.

*Or even add a couple of spoonfuls of instant coffee to boiling water and add to the mixture.

 

NOTE: The brownies are also nice served hot with custard as a dessert.