“This year the money raised (almost $1400) will support rural communities in both the tropical north and in western Queensland impacted by this year’s cyclone and flooding,” President Terri Blanch said.
“Funds are also allocated to two main projects of the Sandgate Branch. Our volunteers make up hygiene packs for both adults and children impacted by domestic violence which are distributed through the community policing unit when they respond to crisis situations. In October of each year, we purchase and pack boxes of stationary supplies for disadvantaged schools in Pacific Island communities ready for the commencement of the new school year.”
Double Chocolate Fudge Brownie
This month’s recipe is thanks to member Michelle. She made this for a recent meeting and was appreciated by all in attendance. It’s also known as ‘heavenly chocolate’.
Ingredients
- 1.5 cups of plain flour
- 250g unsalted butter (good quality)
- 140g of dark cooking chocolate, the best quality you can afford.
- 1 teaspoon vanilla bean paste
- 1.75 cups of caster sugar
- 4 medium eggs
- 1 cup chopped walnuts or pecans
- 1 cup of white chocolate chips
Method
- Preheat the oven to 180 degrees Celsius fan forced.
- Grease and line a deep slice/brownie tin (approx 20 x 30cm)
- On a low heat, melt dark chocolate and butter in a saucepan. Use a low heat and stir constantly to prevent sticking. As soon as it is melted, turn off heat.
- Allow to cool for at least 10 minutes off the element/heat source.
- While cooling, stir in sugar and vanilla, mixing well.
- After at least 10 minutes, add eggs one at a time, mixing well after each addition. It is important that the mixture is cool enough to NOT cook the eggs when added.
- Fold in sifted plain flour. Add the walnuts and mix well.
- Mix in the white chocolate chips. The batter should be quite thick and glossy, and a little granular from the sugar.
- Pour batter into the tin and bake for 35-40 minutes. If using a silicone pan, place a sturdy metal pan underneath for support. The brownie will be crisp on the edges but still very soft and gooey in the centre, with a subtle crinkled top.
- This step is very important*** let the brownie cool completely before removing it from the pan. I actually put the pan in the fridge overnight to cool and solidify – it is much easier to cut and handle this way.
- Cut and store in the fridge.
The resultant brownie is a very dense, mudcake consistency, very chocolatey and decadent.
Read more stories from the Sandgate Guide print magazine here:
- Bramble Buzz: Updates from the Community
- Podcast Review: How Did This Get Made?
- Watch Out for Tech Support Scams
- Organic Gardening in September
- Art Hits the Sand in SWELL Style Again
- Learn to Create Your Own Art for Heart’s Sake
- Brighton Bowls Club Celebrates 75th Anniversary
- Sandgate’s Sandwich Scene Gets a Tasty Filling
- Family that Creates Together, Stays Together
- Cabbage Tree Creek: Tales of a Waterway (Part 1)
- Help Hudson’s Wishes Come True
- KSBA Einbunpin Reflections
- Surf’s Up At School’s Out On The Green
- Save the Date for the Shorncliffe State School Fete
- Tune in For One-Day Classical Music Experience
- Young Readers Rewarded
- How Young People Can Engage Positively with Social Media
