Katy's Extremely Chocolate Brownie

Katy's Extremely Chocolate Brownie
(adapted from a recipe by Donna Hay)

*picture coming next time I bake this :)*

Ingredients
200g 70% Cocoa Dark Chocolate
250g Butter
1 3/4 cups Brown Sugar
4 Eggs
1/3 cup Cocoa Powder
1 cup Plain Flour
1/4 teaspoon Baking Powder
150g White Chocolate Chips

Directions

1. Preheat Oven to 160C.
2. Melt the chocolate and butter together, allow to cool slightly.
3. Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
4. Add the melted chocolate mixture and mix until combined.
5. Mix in the white chocolate chips.
6. Pour into a 23cm (9 in) square lined tin.
7. Bake for 30-35 minutes or until set.
8. Cool in the tin.
9. Cut into slices and eat!

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Make this recipe gluten and lactose free by;

1. Ensuring your chocolate is gluten free - Lindt or Whittakers can be good for this.
2. Using lactose-free margarine instead of butter.
3. Using a gluten-free flour (White Wings gluten free flour is good)
4. Omitting the white chocolate chips, or replacing them with chopped nuts of your choice, or more of the chocolate used in the batter chopped roughly.

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