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JAYBUDDER
Pencil brownies
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Ingredients
Directions
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Line the baking tin with parchment paper and preheat the oven to 180ºC.
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Melt the butter on a low setting in a saucepan. Remove this pan from the heat source, stir in the dark chocolate and let it melt.
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Beat the eggs, caster and vanilla sugar with a pinch of salt for about 5 minutes with a mixer. Pour the melted chocolate into the egg mixture while mixing.
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Sift the self-raising flour over the bowl and mix until smooth.
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Pour the batter into the baking tin, cook in the oven for about 20 minutes and let cool for 30 minutes.
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Remove the brownies from the baking tin and cut out pencil shapes with a sharp knife.
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Melt the white chocolate au bain-marie. Brush the pencil brownies with the white chocolate, leaving a section underneath the tip.
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Then sprinkle the rectangular part with the sprinkles.
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Nutrition
475Calories
Sodium0% DV0g
Fat46% DV30g
Protein12% DV6g
Carbs15% DV45g
Fiber0% DV0g
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