145
Chocolate Brownies
Dish: bowl, 30 x 20 x 3.5 cm (12"x 8" x 1½") tin lined with lightly
buttered greaseproof paper
Oven Accessory: glass turntable + metal tray
1. Put the plain chocolate and butter in a large bowl. Place on glass
turntable and cook on HIGH MICROWAVE for 3 mins. Leave to cool
slightly.
2. Sieve the flour and baking powder into a bowl and set aside.
3. Stir the sugar into the chocolate. Add the eggs and vanilla essence.
Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place on tray
and cook on COMBINATION: CONVECTION 180°C + SIMMER
MICROWAVE for 18-20 mins. The middle should feel soft when
cooked. Allow to cool in the tin. Remove the brownies from the tin
and cut into squares.
Ingredients
250g (9oz) plain chocolate
250g (9oz) unsalted butter
175g (6oz) plain flour
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly beaten
5ml (1tsp) vanilla essence
75g (3oz) pecans, broken
into pieces
75g (3oz) milk chocolate,
cut into large chunks
75g (3oz) white chocolate,
cut into large chunks
Fruit Scones Makes 10
Dish: bowl, baking sheet 32 x 23 cm (12½" x 9") greased and
enamel shelf greased
Oven Accessory: enamel shelf in lower position and wire shelf in
upper position
1. Preheat oven on CONVECTION 210°C with wire shelf in upper
position..
2. Sift the flour, salt and baking powder together. Rub in fat until the
mixture resembles fine breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft
dough.
4. Knead lightly. Pat out to 2 cm (
3/4") thick and cut into 10 rounds with
a 5 cm (2") cutter.
5. Place the rounds on the baking sheet and enamel shelf and brush
with beaten egg. Place enamel shelf in lower position and baking
sheet on wire shelf. Cook on CONVECTION 210°C for 12-15 mins.
or until cooked and golden brown.
Ingredients
225g (8oz) self-raising flour
pinch salt
5 ml (1tsp) baking powder
50g (2oz) butter
25g (1oz) caster sugar
50g (2oz) sultanas
75 ml (5tbsp) milk
beaten egg to glaze
