Mmmmm Brownies and Christmas

Christmas has come and gone with a wink of the eye. Our little family had an alright day, unfortunately though Little Z was quite unsettled at christmas lunch with the extended family. She got so worked up that she wouldn't feed or sleep - but in the end she settled down and was her happy little self again. Oh well - I'm sure next christmas will be a whole different story.

Mat and I got quite spoilt this year - we received $400 from our parents, which we will be spending on nappies from baby beehinds. We also got $400 worth of Cole Myers vouchers and Mat wants me to spend on it some new clothes and shoes for my wardrobe - awwww! I got Mat a digital scale for his beer home brewing and he got me a lovely dress from Midwest Trader, we may have to return it for a two-piece outfit though since it is almost impossible to wear a dress while you are breastfeeding. We gave Little Z a collection of books, I really want to build up her library so that we have a great assortment of books to choose from. I think that is about it - so pretty spoilt really.

Now time for another recipe...

White & Dark Chocolate Walnut Brownies
Keep up to 5 days, or freeze up to 1 month (thaw in fridge)

Serves 12

Melted butter, to grease
300g dark chocolate, finely chopped
125g butter, chopped
2/3 cup caster sugar
2 eggs, lightly whisked
1 cup plain flour
200g white chocolate, chopped
100g walnut halves, chopped

Preheat oven to 180. Brush a square 19cm cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

Place dark chocolate and chopped butter in a medium saucepan over low heat. Cook, stirring, until chocolate melts and mixture combines. Stir in sugar and cook, stirring, for 3 minutes or until well combined.

Remove from heat and set aside for 5 minutes to cool slightly. Stir in eggs and flour. Add white chocolate and walnuts and stir until combined. Spoon into prepared pan and smooth the surface with the back of the spoon.

Bake in oven for 25 minutes (skewer should come out slightly sticky). Remove from oven and set aside for 3 hours to cool completely. Cut into squares to serve.