Chocolate Brownies

Rika Theron

CHOCOLATE BROWNIES
120 g self-raising flour
3 ml salt
40 g cocoa
120 g butter
120 g brown sugar
2 eggs
12,5 ml milk

Icing:
40 g butter
30 g sieved cocoa
37, 5 ml evaporated milk
120 g sieved icing sugar.

METHOD:
Preheat oven (180°C). Grease an oblong tin 3 cm deep. Sieve together flour, salt & cocoa. In another bowl beat butter and sugar until lightly and creamy. Add eggs one by one beating well after each one. Fold sieved ingredients into mixture with milk, mix well and turn into prepared tin. Bake 35 minutes until centre of sponge springs back where pressed. Allow to cool in tin. Melt butter for icing, add cocoa. Cook over low heat for 1 minute. Remove from heat, add evaporated milk and icing sugar, mix thoroughly, then spread over cake in tin and leave to set. Cut cake into 15 squares and remove from tin.

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