Recipes+
Ingredients
Method
1.Grease and line a 30 x 20cm (base measurement) slice pan with baking paper extending paper at long sides for handles. Remove icing from cake and discard. Chop cake coarsely. Process cake, in batches, to make coarse crumbs. Place in a large bowl. Stir in 3/4 of the nuts.
2.Combine dark chocolate and butter in a small saucepan over low heat. Cook and stir for 1-2 minutes or until chocolate is melted and mixture is smooth. Add to cake mixture; mix well. Press mixture evenly into prepared pan. Cover with plastic food wrap; chill for 2 hours.
3.Combine white chocolate and cream in a small saucepan over low heat. Cook and stir for 2-3 minutes or until chocolate is melted and mixture is smooth. Transfer mixture to a small heatproof bowl. Chill for 30 minutes or until thick. Spread white chocolate mixture over brownie; sprinkle top with remaining nuts. Chill for 1 hour or until set. Cut into pieces to serve.
Buy chocolate cake from the bakery section. You can use walnuts or almonds. To store, keep brownie in the fridge for up to 4 days.
Note
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