Chocolate Brownie Recipe
330ml castor sugar.
225g dark or milk chocolate.
½ cup pecan nuts, chopped.
1x 200g box of bakers romany creams classic choc biscuits.
broken into chunks.
Preheat oven to 180 °C and grease a 20cm baking tin.
Beat eggs and sugar until creamy.
Melt the butter and add to the eggs. Beat well.
Sieve the cocoa and flour and add to the egg mixture.
Melt the chocolate, add nuts and romany creams, add to mixture. Mix well.
Bake for 40 min, leave to cool and cut into fingers or squares.