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canterbury cream coffee browine recpie for caryl


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125g unsalted butter

100g dark chocolate..cooking chocolate

250g caster suger

2 eggs

50 to 60 ml of canterbury cream coffee

100g self riseing flour

pinch of salt

you can add 125 unsalted macadamia nuts chopped

grease a 20cm square tin or use a rubber cake tin..

or glad cooking paper..

preheat oven to 180*c

put butter in a saucepan and gently melt.add chocolate and stir untill well mixed and metled.remove from heat and cool.

beat eggs and sugar untill thick and creamy.

stir in cool butter and choc .

add canterbury,flour,salt and nuts

pour into tin and bake for 30 minutes

leave to rest in tin for 5 minutes before removeing.

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