Thursday, Dec 20 2007

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Chocolate Brownies

  INGREDIENTS

1-1/2 cups plain flour
1/2 cup brown sugar
1/2 cup sugar ground
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 cup walnuts chopped
1 tbsp. tiny chocolated buttons (optional)
1 cup fresh curds
1 cup milk
3/4 cup melted butter
1/4 tsp. vanilla essence

For topping:

1 cup icing sugar sifted
1/4 cup cocoa sifted
3 tbsp. unsalted butter softened
1 tbsp. light corn syrup
3-4 drops vanilla essence
18-20 walnut halves 

METHOD:

1. Grease a 9” square or rectangular cake tin, dust liberally with flour.
2. Put milk, butter, curds, essence, in a large mixing bowl.
3. Beat together till frothy.
4. Sift baking powder, cocoa and soda with flour.
5. Add flour, sugars, and beat till well blended.
6. Fold in walnuts, buttons, etc., pour into a prepared tin.
7. Bake in preheat oven at 200^oC for 10 minutes.
8. Reduce to 160^oC for further 25-30 minutes, till done.
9. Check if done by inserting a skewer. It should come out clean.
10. Remove allow to cool for 10 minutes.
11. Invert and tap out gently.
12. Cut into rectangles 1-1/2" wide and 2-1/2" long, cool.

For topping:

1. Melt butter and cocoa till well blended and smooth.
2. Take off fire, gently stir in cornsyrup, sifted icing sugar and essence.
3. Stir gently till smooth, cool till thick enough to hold, refrigerate if required.
4. Spread mixture over each brownie, and place a walnut half in center.  

Making time: 1 hour (excluding cooling time)
Makes:           2 dozen brownies approx.
Shelflife:        2 days