This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging.
2.In a small saucepan, melt chocolate and butter together on low, stirring. Cool for 10 minutes.
3.In a small bowl, combine eggs and sour cream. Stir into chocolate mixture, then add flour and sugar.
4.Break 1 block each white and milk chocolate into large pieces. Fold through mixture with walnuts. Pour mixture into pan, levelling the top.
5.Bake for 20-25 minutes until centre is just cooked. Cool for 5 minutes until warm.
6.Break remaining white and milk chocolate blocks into squares. Arrange over warm brownie to form a checkerboard pattern, cutting to fit. Chill for 2 hours.
7.Lift brownie from pan. Cut into squares with a hot knife, wiping after each cut. Store in an airtight container.
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