Romany Creams Brownies

INGREDIENTS

330 ml castor sugar,
4 eggs,
225 g butter,
75 ml cocoa,
75 ml flour,
225 g dark/milk choc,
½ cup pecan nuts chopped,
1 box 2OO g box of romany creams (original)-break into chunks.

METHOD

Preheat oven to to 180 degrees and grease a 20 cm baking tin.
Beat eggs and sugar till creamy.
Melt the butter and add to the eggs, beat well.
Sieve the cocoa and flour and add to egg mixture.
Melt the choc and lastly add nuts and biscuits.
Mix well to combine.
Bake for +/- 40 minutes.
Cool and cut into fingers/squares.

INFO & TIPS

For the topping
melt 100g of cadbury and mix one small tin of nestle cream.
Pour over brownies

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