You will need
2 extra large eggs, at room temperature
¼ cup (60 ml) butter, melted
½ cup (125 ml) canola oil
½ cup (125 ml) fresh full cream milk, warmed
1 x 550 g Ina Paarman’s Chocolate Brownie Mix
90 g Top Deck chocolate bar
Adjust the oven rack to the middle position.
Preheat oven to 180°C.
Prepare a 20 cm square pan. Butter and line the base with baking paper.
Beat eggs, melted butter and oil together for 30 seconds on high speed until well blended.
Add warmed milk and beat until well blended on medium speed.
Remove chocolate chip packet from box.
Add dry mixture and chocolate chips to egg mixture, fold in carefully with a spatula. Blend until just combined, do not beat, folding by hand gives the best results.
Scrape Brownie mixture into prepared pan.
Bake for 25 – 30 minutes. Brownies are done when a wooden sosatie stick inserted into the centre comes out clean but with a few damp crumbs sticking to the tester, or brownies pull away very slightly from the sides of the pan. Don’t overcook brownies, they must still be moist inside.
Remove pan from the oven. Don’t turn brownies out of the pan. Break the chocolate into blocks and space on top of the hot brownies.
Wait for the chocolate to soften and melt.
Use the back of the teaspoon to spread the chocolate over the top in a wavy pattern.
Cut Brownies into squares and leave in the pan to cool and set.
Sprinkle with cake sprinkles.
Carefully remove the brownies from the pan to a cake stand, add candles.