Double Chocolate Brownies

The Recipe For Double Chocolate Brownies

The Ingredients:

100 gms wholemeal flour

½ tsp. baking powder (optional)

30 gms light cocoa powder
112.5 gms butter

140 gms powdered sugar

2 large eggs

1/2 tsp.
vanilla essence

1 tbsp home made curds (yoghurt). Adding curds, deepens the colour of the brownies

37.5 gms. chopped nuts of your choice

For the Icing:

110 gms icing sugar, sifted

30 gms soft butter

milk to mix

vanilla or peppermint essence.

For The Topping:

60 gms milk chocolate. I like to use Cadbury’s

For The Decoration:

Almond Flakes to arrange like flowers

Method For Making Double Chocolate Brownies

Grease and line the base of a 20 cm / 8 inch pan with baking paper, so that the paper extends over two sides. Sift the flour, baking powder and cocoa onto a baking sheet. Set aside. Cream sugar and butter till light and fluffy. Beat in the eggs and the vanilla essence. If the mixture starts to curdle, stir in a little of the flour mixture. Fold in the remaining flour, the curds and the nuts. Pour the mixture into prepared pan and bake in preheated oven 175C for about 20 to 25 minutes or until toothpick inserted in centre comes out clean. Allow to cool.

Make the icing by combining all the ingredients to a spreading consistency. Spread over cooled cake.

When set, melt the chocolate in a bowl over gently simmering water. Drizzle over icing. (If using white and brown chocolate, melt the white first and pour over cake at random. Follow with brown. Take a toothpick and gently run through both colours to create a marbled effect. Decorate with almond flakes , cut into triangles and serve.

NB: I always use cashew nuts for a rich, delicious flavour.