Saturday, August 31, 2013

One Of The Best

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. 

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