NOTE
The sweet, crunchy cubes of leftover bread are incredibly moreish on their own, so do try a few before adding to the brownie batter.
SWEET TOAST BROWNIES
SERVES 12
SWEET CROUTONS
60g thick white bread
1 tbsp olive oil
30g caster sugar
20g milk powder
60g unsalted butter, melted, plus extra for greasing
BROWNIES
225g dark chocolate
175g unsalted butter
2 tbsp cocoa powder
150g caster sugar
150g light brown sugar
3 eggs
115g plain flour
½ tsp fine sea salt
100g milk chocolate, roughly chopped
flaky sea salt, for sprinkling
1 Preheat oven to 180°C. Grease and line a 20cm square cake pan.
To make croutons, cut bread into small cubes and place on a baking sheet. Drizzle with olive oil and toss to combine. Bake for 8–10 minutes
