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Ingredients:
2 Eggs
85 gms Raisins
45 gms Plain Flour
1 tsp Vanilla Essence
225 gms Castor Sugar
55 gms Cocoa powder
85 gms Chopped Walnuts
115 gms Butter or Margarine
Method:
Preheat the oven to 180° C. Line the bottom and sides of an 8 inch square
baking tin with grease-proof paper and grease the paper.
Gently melt the butter or margarine in a small saucepan. Remove from the heat
and stir in the cocoa powder.
With an electric mixture, beat the eggs, sugar and vanilla together until light.
Add the cocoa mixture and stir to blend.
Sift the flour over the mixture and gently fold in. Add the walnuts and raisins
and scrape the mixture into the prepared tin.
Bake in the centre of the oven for 30 minutes. Do not overbake. Leave in the tin
to cool before cutting into 2 inches squares and removing.
The brownies should be soft and moist.
Tip: When whipping heavy cream always whip in a stainless steel bowl.
Aluminum bowls will cause the cream to turn grayish in color and the cream will
taste metallic.
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