Method

1 Preheat oven to 160°C on convection mode..

2 Sift together flour, baking powder, Callebaut Cocoa Powder, icing sugar and salt. Set aside.

3 In a bowl, whisk sugar, eggs, oil, butter, water and vanilla essence till well mixed.

4 Fold in the flour mixture and mix till well combined.

5 Toss in half of the Van Houten Professional Signature compound and stir gently to combine. Pour brownie batter into a lined 7 inch square tin then sprinkle remaining Van Houten Professional Signature compound over the top.

6 Bake for 40 - 45 minutes or till skewers come out clean

7 Set aside to cool then cut into 20 pieces.