3 great takes on DIY HIGH TEA

SPOIL YOUR FRIENDS WITH TEA AND THESE FANCY TREATS

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Fudge Brownies

MAKES 36 PREP & COOK 1 HOUR

■ 100g butter, chopped

■ 180g block dark cooking chocolate, finely chopped

■ ¾ cup firmly packed brown sugar

■ 2 eggs, lightly beaten

■ 2 tbsp cocoa powder

■ ¼ cup plain flour

■ 2 tbsp self-raising flour

■ Fresh raspberries, to decorate

GANACHE

■ 100g dark cooking chocolate, chopped

■ 2 tbsp thickened cream

1 Grease and line base and sides of a 20cm square cake pan with baking paper.

2 Combine butter and half the chocolate in a large heatproof bowl.

Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Cool slightly.

3 Add sugar, eggs and combined sifted cocoa and flours. Stir until smooth. Stir in remaining chopped chocolate. Spoon into prepared pan. Smooth over top.

4 Cook in a 160C preheated oven for about 35 mins, or until just firm to touch. Remove. Cool in pan.

5 GANACHE Stir chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water until smooth. Refrigerate for 15 mins, or until slightly thickened. Transfer to a piping bag, fitted with a 1cm star nozzle.

6 Lift brownie out of pan. Cut into 36 equal squares. Pipe ganache onto brownies. Decorate with raspberries.