 |
| Double Chocolate Brownies Once upon a time brownies were out of my league until I found a recipe in an old piece of newspaper used to wrap groceries. Then Ranita bought me a book on brownies and we tried every one and now make our own version. This recipe always turns out great and you will find yourself licking up the crumbs. |
The invention of the celebrated brownie is attributed to a
librarian from Maine
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.
No comments:
Post a Comment