Rice pudding is a traditional favorite english dessert, that many Australian families make as a winter desert staple. When i came across this rice kheer,
I, like many i’m sure, am always on the quest for the fudgiest, yummiest chocolate brownies and finally! This recipe takes the cake (pun intended). These brownies are the perfect mix of salty, sweet and little bit smoky from the addition of the charcoal salt in our Black and White Salt Blend. The black and white theme is also echoed with the sweet surprise of chunks of white chocolate that melt inside.
Crispy on the top and gooey in the middle – the perfect sweet after-dinner treat!
Spices used in this recipe
Preheat oven to 170 degrees.
In a medium saucepan, melt the butter then stir in the sugar, cocoa, vanilla and salt. Remove from the heat and allow to cool slightly.
When cooled, whisk the eggs in then fold the sifted flour and baking powder through. When all combined, add chocolate chips and fold in.
Spoon the mixture into a greased and lined 18cm x 28cm slab tin and bake for 25-30 minutes. When done, remove from the oven and allow to cool in the tin before cutting into brownie squares and adorning with a final sprinkling of black & white salt.