The invention of the celebrated brownie is attributed to a librarian from
called “Brownie Schrumpf”. She reputedly
forgot to add baking powder when she was making a chocolate cake and the rest
is history. However my version has a wee bit.
Double Chocolate Brownies
100 gms maida; ½ tsp. baking powder; 30 gms cocoa powder; 112.5 gms. margarine or butter; 140 gms. powdered sugar;2 large eggs; 1/2 tsp. vanilla essence; 37.5 gms. chopped nuts(either walnut, cashew, almond or groundnut).
For the Icing: 110 gms. icing sugar,sifted;, 30 gms. soft butter; milk to mix; vanilla or peppermint essence.
Topping: 60 gms cooking or milk chocolate(either white or brown or a combination of both).
Grease and line the base of a 20 cm / 8 inch pan with baking paper, so that the paper extends over two sides.
Sift the flour, baking powder and cocoa onto a baking sheet. Set aside. Cream sugar and margarine till light and fluffy. Beat in the eggs and the vanilla essence. If the mixture starts to curdle, stir in a little of the flour mixture. Fold in the remaining flour and the nuts. Pour the mixture into prepared pan and bake in preheated oven 175C for about 20 to 25 minutes or until toothpick inserted in centre comes out clean. Allow to cool. Make the icing by combining all the ingredients to a spreading consistency. Spread over cooled cake. When set, melt the chocolate in a bowl over gently simmering water. Drizzle over icing. (If using white and brown chocolate, melt the white first and pour over cake at random. Follow with brown. Take a toothpick and gently run through both colours to create a marbled effect. Decorate with almond flakes , cut into triangles and serve.
NB: I always use cashewnuts for a rich, delicious flavour.