Thanks a million for that recipe, it turned out great, they're so moist.
One of my favourite recipes is chocolate brownies with a chocolate butter icing.
BROWNIES
200g Dark Chocolate (At least 70% cocoa solids)
120g Salted Butter
160g caster sugar (superfine)
3 eggs
70g all purpose flour
100g chopped hazelnuts or almonds (optional)
_____________________
Break up chocolate and melt in a double boiler.
Cream butter and sugar together (in mixer if available) until resembles a pale paste.
Add eggs one by one while still mixing the batter.
Pour in the pre-sifted flour in a steam while still mixing the batter.
Pour in melted chocolate and nuts and mix well.
Spread in a greased and lightly floured square baking tin (silicon is the handiest).
Bake for 25 minutes in a preheated oven at 150-degrees celcius (300 Farenheit).
ICING
65g Butter
45ml Milk
25g Cocoa Powder
5ml Vanilla extract
225g icing sugar (sifted)
________________________________
Place buuter and milk in a small saucepan. Heat until butter has melted.
Pour into a bowl and blend in cocoa and vanilla essence.
Stir in icing sugar and beat until smooth.
Either use immediately to give a smooth, glossy finish or allow to thicken for a butter cream finish.
Make sure that you allow the brownies to cool before spreading the icing over them, otherwise the icing will melt and become too sticky. You can spread the icing on the brownies while they are still in the tin and then flip them out (this is the advantage of using a silicon baking tin)
ENJOY!
One of my favourite recipes is chocolate brownies with a chocolate butter icing.
BROWNIES
200g Dark Chocolate (At least 70% cocoa solids)
120g Salted Butter
160g caster sugar (superfine)
3 eggs
70g all purpose flour
100g chopped hazelnuts or almonds (optional)
_____________________
Break up chocolate and melt in a double boiler.
Cream butter and sugar together (in mixer if available) until resembles a pale paste.
Add eggs one by one while still mixing the batter.
Pour in the pre-sifted flour in a steam while still mixing the batter.
Pour in melted chocolate and nuts and mix well.
Spread in a greased and lightly floured square baking tin (silicon is the handiest).
Bake for 25 minutes in a preheated oven at 150-degrees celcius (300 Farenheit).
ICING
65g Butter
45ml Milk
25g Cocoa Powder
5ml Vanilla extract
225g icing sugar (sifted)
________________________________
Place buuter and milk in a small saucepan. Heat until butter has melted.
Pour into a bowl and blend in cocoa and vanilla essence.
Stir in icing sugar and beat until smooth.
Either use immediately to give a smooth, glossy finish or allow to thicken for a butter cream finish.
Make sure that you allow the brownies to cool before spreading the icing over them, otherwise the icing will melt and become too sticky. You can spread the icing on the brownies while they are still in the tin and then flip them out (this is the advantage of using a silicon baking tin)
ENJOY!
last edited एक साल से अधिक पुराना
