Hersheys with Brownies

It's the weekend. And I wanted to bake a different brownie from the ones I always baked in the muffin pan. And I had bought 2 Hershey's Cookies 'n' Cream, not knowing what to do with them. So I flipped my 'Biscuits & Slices' and found White Choc Chunk Brownies.

White Choc Chunk Brownies; I'd put the tab on the page for a long while since I got this book.

Melt dark choc and butter directly in the pot.

Turn off the heat and stir in the rest of ingredients.

Instead of the white choc and nuts called for in the recipe, I only put in the cookies 'n' cream choc pieces into the choc mixture.

Pour the mixture into the pan for baking.

The brownie turned out to be a rather thin one. Probly because I used a bigger pan than the one in stated in the book.

I left it in the fridge before going off to bed.

Joey was still sleeping when I awoke. He must be tired staying up late with me.

I cut the brownies into mini squares for my colleagues and PIG.

Next time, I'll definitely bake in a smaller pan so that I can tast the chunkiness of the brownie and cookies 'n' cream choc.

Ingredients:

200g dark choc, chopped

150g butter 1/2 cup castor sugar

2 eggs, lightly beaten

2 tsps vanilla essence

1/3 cup plain flour

1/4 cup self-raising flour

100g white choc, chopped

3/4 cup pecans or walnuts, chopped

Grease 20cm X 30cm lamington pan, cover base with paper, grease paper.

Melt dark choc and butter in pan.

Remove from heat, stir in sugar, then eggs and essence, then sifted flours, white choc and nuts.

Spread the mixture into prepared pan, bake in moderate oven for about 35min or until surface is bubbly and slightly puffed.

Cool in pan, refrigerate for several hours or overnight before cutting.

Dust with a little sifted icing sugar, if desired, before serving.