THE
MAINSHEET
Summer 2013
Contents
Culinary Corner Mike Hendra
Following my stint as OOD I have been asked again for my Brownie recipe.
Method
Beat eggs until frothy. Add sugar and beat for one minute. Melt butter then pour slowly into egg /sugar. Mix whilst still beating. Add vanilla. Mix the flour and cocoa and slowly fold into the egg sugar mix. Heat the oven to 170c and toast the nuts as the oven is heating. Grease a 20 x 25 cm pan. Add nuts to mix and pour into tin. Cook for 25 minutes. When cool cut into 16 pieces.
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Brownies Ingredients |
|
|
150 grams |
Plain flour |
|
75 grams |
Cocoa |
|
300 grams |
Sugar |
|
100 grams |
Walnuts or any nuts or dried fruit |
|
4 |
Eggs |
|
125 grams |
Butter |
|
1 tsp |
Vanilla essence |