ISSUE
Friday, August 15, 2025
Volume 16 . Issue 72
INGREDIENTS
55g- Flour
25g- cocoa powder
1tsp- Baking powder
125g-margarine ( butter)
230g- muscovado sugar ( caster sugar can be used instead of that if you want)
2-eggs
1tsp- vanilla essence
1tbsp- milk
60g- Walnuts or pecan nuts
1tbsp- icing sugar
METHOD
Pre heat your oven to 180c gas mark 4.
Grease and line an 18cm square cake tin.
With an electric mixer beat the margarine and sugar together until smooth and light in colour, then gradually beat in the eggs and vanilla essence.
Sift flour, cocoa powder and baking powder and add into the above mixture and mix using a spatula while adding in the milk and walnuts ( don’t use the electric mixer here – mix only with spatula).
Using a spoon, add the mixture into the cake tin and level the top.
Bake this for 20 to 25 minutes.
Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely, on a plate.
Cut this into 12 square pieces and dust them with the icing sugar.
TIP: Do not over bake the Brownies, when you test your Brownie with a tooth pick or a skewer it should not come out clean like we do for the cake.
INGREDIENTS 55g- Flour 25g- cocoa powder 1tsp- Baking powder 125g-margarine ( butter) 230g- muscovado sugar ( caster sugar can be used instead of that if you want) 2-eggs 1tsp- vanilla essence 1tbsp- milk 60g- Walnuts or pecan nuts 1tbsp- icing sugar
METHOD Pre heat your oven to 180c gas mark 4....
INGREDIENTS
55g- Flour
25g- cocoa powder
1tsp- Baking powder
125g-margarine ( butter)
230g- muscovado sugar ( caster sugar can be used instead of that if you want)
2-eggs
1tsp- vanilla essence
1tbsp- milk
60g- Walnuts or pecan nuts
1tbsp- icing sugar
METHOD
Pre heat your oven to 180c gas mark 4.
Grease and line an 18cm square cake tin.
With an electric mixer beat the margarine and sugar together until smooth and light in colour, then gradually beat in the eggs and vanilla essence.
Sift flour, cocoa powder and baking powder and add into the above mixture and mix using a spatula while adding in the milk and walnuts ( don’t use the electric mixer here – mix only with spatula).
Using a spoon, add the mixture into the cake tin and level the top.
Bake this for 20 to 25 minutes.
Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely, on a plate.
Cut this into 12 square pieces and dust them with the icing sugar.
TIP: Do not over bake the Brownies, when you test your Brownie with a tooth pick or a skewer it should not come out clean like we do for the cake.
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