Tantalising Townies
For the pastry:
For the brownie filling:
- 200g dark chocolate, roughly chopped or chips
- 110g butter
- 250g sugar
- 4 Tbsp cocoa
- 85ml milk
- 2 eggs
- 1 tsp vanilla essence
- 75g flour
What to do:
- In a food processor, mix butter and sugar and until just combined. Add the eggs and salt and mix before adding the flour in stages at low speed.
- Put the pastry in the fridge to cool while you make the brownie mixture.
- Melt butter and 100g of chocolate by heating in the microwave (do this in 10 second intervals so you don’t burn them).
- Add the sugar, cocoa powder, milk, vanilla and eggs and whisk in. Gently whisk in flour and the remaining chocolate chips/chunks.
- Preheat the oven to 180 degrees C and grease a 12 -hole muffin pan.
- Divide the dough into 12 small balls and roll out into thin circles. Place the dough circles in each hole of the muffin tin and lightly press onto the bottom and sides. Trim the edges as needed.
- Spoon brownie batter into the muffin pans until about ¾ full. (Any remaining mixture can be used to make normal brownies.)
- Bake for 20-25 minutes until dough is golden and the brownie tops are cracked. Be sure not to overbake, as you want the insides to be nice and gooey!
- Cool townies in the pan for a few minutes to firm up and then transfer to a wire rack.
- Serve warm with cream or ice cream.
Even yummier townies
- For a chocolate tart crust, add 1 or 2 tablespoons of cocoa and a pinch of cinnamon to the pastry mix.
- For chocolate-orange townies add the zest of 1 orange to the brownie mix.
(Pick 'n Pay)
