I'm at home with mum so when I'm with her the its all the more exciting to bake and try something. She is even more excited to try out her set of written and stored recipes. So out of the selected we tried this together, a nice fudgey piquant chocolate brownie.
White Sugar – 1 cup
Eggs – 2
Vanilla Extract – 1 teaspoon
Unsweetened Cocoa Powder – 1/3 cup
All Purpose Flour – ½ cup
Salt – ¼ teaspoon
Baking Powder – ¼ teaspoon
Frosting:
Butter - 3 tablespoons, softened
Unsweetened Cocoa Powder - 3 tablespoons
Honey - 1 tablespoon
Vanilla Extract - 1 teaspoon
Confectioner’s Sugar - 1 cup
Preheat oven to 175C. Place wax or parchment paper onto the base of the pan and then grease and flour it. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in a preheated oven for 25 to 30 minutes. Do not overcook.
To make the Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar and mix well using an electric mixer. Frost brownies while they are still warm. Spread an even layer.
Ingredients:
Butter – ½ cupWhite Sugar – 1 cup
Eggs – 2
Vanilla Extract – 1 teaspoon
Unsweetened Cocoa Powder – 1/3 cup
All Purpose Flour – ½ cup
Salt – ¼ teaspoon
Baking Powder – ¼ teaspoon
Frosting:
Butter - 3 tablespoons, softened
Unsweetened Cocoa Powder - 3 tablespoons
Honey - 1 tablespoon
Vanilla Extract - 1 teaspoon
Confectioner’s Sugar - 1 cup
To make the Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar and mix well using an electric mixer. Frost brownies while they are still warm. Spread an even layer.
