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Olivani Fudgy Brownie
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Olivani Fudgy Brownie

This rich, moist chocolate fudge brownie comes together in just 15 minutes and bakes to perfection with minimal effort. Made with Olivani Original Spread, it’s a smooth, budget-friendly alternative to butter that keeps every bite soft and delicious.

Preparation time: 15 mins
Cook time: 25 mins
Serves: 24

Ingredients:
• Olivani Original Spread - 125g
• Chelsea Caster Sugar - 2/3 cup
• Chelsea Brown Sugar - 1/2 cup
• Meadow Fresh Standard Milk - 100ml
• Dark chocolate, chopped, divided - 250g
• Vanilla extract - 1 tsp
• Instant coffee - 1 tsp
• Sea salt flakes (optional) - 1 tsp
• Edmonds standard plain flour - 1 1/13 cups
• Cocoa powder - 1/2 cup
• Salt - 3/4 tsp
• Edmond baking powder - 1/2 tsp

Preparation:
1. Preheat oven to 180ºC bake. Grease an 18cm x 28cm slice tin and line with baking paper.
2. Place Olivani, sugars and milk in a large saucepan. Stir over medium-low heat until Olivani has melted and sugar has mostly dissolved.
3. Remove from heat and add 150g chopped chocolate and the vanilla. Stir until chocolate has melted.
4. Sift in flour, cocoa powder, coffee, salt and baking powder. Stir until combined. Gently stir through remaining 100g chopped chocolate.
5. Transfer to prepared tin. Bake for 20-25 minutes, until a skewer inserted into the centre comes out with a few moist crumbs. Sprinkle with sea salt flakes, if desired.
6. Place the tin on a wire cooling rack and allow to cool completely before slicing and serving.

Notes: For an even more decadent brownie, stir an extra 100g chopped chocolate into the batter.

Store brownie in an airtight container at room temperature, or refrigerate for a denser, chewier texture. It will keep well for at least 5 days.

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