*Makes 8
Ingredients
Brownies
- 125g/ 4oz butter
- 175g/ 6oz dark/bittersweet chocolate, roughly chopped or broken
- 225g/ 8oz caster sugar
- 2 tsp vanilla extract
- 2 eggs, lightly beaten
- 150g/ 5oz plain/ all-purpose flour
Icing
- 175g/ 6oz icing sugar
- 2 tbsp cocoa powder (unsweetened)
- 1 tbsp butter
Method
Preheat the oven to 180'C/350'F/Gas Mark 4, 10 minutes before baking. Lightly oil and line an 8 inch square cake tin/pan with butter.
Slowly melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water. Once melted transfer the mixture to a large bowl. Stir in the sugar and vanilla extract, then stir in the eggs. Sift over the flour and fold together. Pour into the prepared tin.
Slowly melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water. Once melted transfer the mixture to a large bowl. Stir in the sugar and vanilla extract, then stir in the eggs. Sift over the flour and fold together. Pour into the prepared tin.
Bake for 20 minutes until just set. Leave to cool in the tin before turning it out onto a wire rack.
Icing Sugar
Sift the icing sugar and cocoa into a small bowl and make a well in the center. Place the butter in the well, then while stirring add 2 tablespoons of hot water. Mix to form a smooth, spreadable icing. It will be runny at first but it sets on the brownies.
Pour the icing over the cooked mixture. Allow the icing to set before cutting into squares.
And Voila! Your done!
Signing out, Kim! xxx
*Taken from 'The Complete Step-By-Step Baking Cookbook' - Gina Steer
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