Brownies

From Y3K Recipes Issue no.13 - July/August 2003.
Copyright of Y Three K Publisher. All rights reserved.










Cake ingredients:
(A):
125g butter
10 1/2 tbsps cocoa powder

(B):
225g castor sugar
1/4 tsp salt
1 tsp vanilla essence

(C):
3 eggs (grade B)

(D):
185g plain flour
3 1/4 cups walnuts (toasted, coarsely chopped)

Method:
1. In a thick base pot, stir ingredient (A) over low heat till well combined.
2. Pour (1) into a mixing bowl, add in ingredient (B), beat well with a wire balloon whisk.
3. Add in ingredient (C) and mix well. Finally add in ingredient (D) and mix well.
4. In a 7 X 7 inches square cake mould, line base with greaseproof paper. Pour in (3) and level it.
5. Preheat oven at 180 degrees Celsius. Bake (4) for 25-30 minutes till cooked through. Remove and set aside to cool.

Tips: Do not overbeat in step (2) and (3), otherwise the cake's texture of cake will be similar with butter cake.

Fudge Icing Ingredients:
60g butter
35g cocoa powder
225g icing sugar (sieved)
60ml fresh milk
1 tsp vanilla essence
3 tbsps walnuts (toasted, coarsely chopped)

Method:
1. Melt butter over medium heat. Blend in cocoa powder, stir till smooth. Cool slightly.
2. Turn off heat, stir in icing sugar, vanilla essence and fresh milk. Pour fudge icing over brownies and spread evenly.
3. Sprinkle chopped walnuts on top. Chill in the fridge. Slice and serve.