150gm butter, chopped
300gms dark eating chocolate, chopped coarsely
1.5 cups (330gms) firmly packed brown sugar
4 eggs, beaten lightly,
1 cup plain flour
1/2 cup sour cream
1/2 cup toasted hazelnuts, chopped coarsely
150gms dark eating chocolate, chopped coarsely
300mls thickened cream
1/3 cup firmly packed brown sugar
2 teaspoons coffee-flavoured liqueur (Tia Maria or Kahlua)
Preheat oven to moderate. Grease 20cm x 30cm lamington pan; line base and sides with baking powder.
Stir butter and chocolate in small saucepan over low heat until mixture is smooth. Transfer to medium bowl.
Stir in sugar and egg, then flour, sour cream and nuts, spread mixture into prepared pan. Bake, uncovered, in moderate oven about 30mins. Cool in pan.
Meanwhile, make sauce. Stir chocolate, cream, and sugar in small saucepan over low heat until mixture is smooth. Remove from heat, stir in liqueur.
Cut brownie into 16 pieces, serve drizzled with warm chocolate sauce.