Brownies
Over a year ago
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Ingredients
- 100g unsalted butter
- 175g Caster Sugar
- 75g muscovado sugar
- 125g Dark Chocolate
- 1tsp golden syrup
- 2 Eggs
- 100g Plain Flour
- 2 tbsp Coco Powder
- ½tsp baking powder
- 200g soft cheese
- ¼tsp Vanilla Flavouring
- 2 eggs
- 100g butter
- 4tbsp coco powder
- 100g self raising flour
- 50g Chopped pecans
- 50g Butter
- 1tbsp Milk
- 100g Icing Sugar
- 2 tbsp coco powder
- pecans to decorate
- 1125g Butter
- 1125g Dark Chocolate
- 30 eggs
- 1500g caster sugar
- 500g Plain Flour
- 175g Coco Powder
- 6 handfuls White chocolate
Accompaniment
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The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
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1
Sticky Chocolate Brownies
Put butter, sugar, dark choc and golden syrup in a bain Mari heat gently until smooth. Then cool down. Once cool beat in theeggs and flavouring. Then fold in the flour, cocoa power and baking powder. Cook at 180oc for 25mins. Makes 9 portions.
Chocolate Brownies with pecan nuts
Beat together cheese & 1oz sugar until smooth then set aside. Beat the eggs and remaining sugar until light and fluffy. Melt the butter & cocoa powder together then stir into egg mix. Then fold in flour & nuts. Pour ½ mix into tray, level off, carefully spread the cheese mix on top, then cover with the remaining brownie mix. Cook at 180oc for about 40-45mins.
Melt the butter in milk then stir in the icing sugar & cocoa powder.
When brownie is cool spread icing over the top and decorate with pecans
White Chocolate Brownies
1. Melt together
2.Whisk until light & fluffy
3.Mix together fold 1. Into 2. Then fold 3. Into 2. Then add white choc. Pour into 2 gastronome trays. Cook at 180oc for 20mins.
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What an excellent recipe, my husbands favorite