Ingredients 250 grams Butter/Margarine ½ Cup Cocoa (sifted) 1 and ¼ Cup Sugar 4 Eggs 1 Cup Flour 1 and ¼ teaspoon Baking Powder 1 teaspoon Vanilla essence
Method ~ Preheat the Oven to 180 degrees Celsius ~ Prepare Tins/Dish you intend to use, by spraying with non-stick baking spray. ~ In a saucepan large enough to mix all the ingredients, Melt the Butter. ~ when butter is melted, stir in the sifted cocoa. ~ Now remove this from stove top, and mix in the Sugar. ~ using a wooden spoon, beat in the Eggs, mixture will thicken slightly. ~ Now add the sifted Flour and Baking Powder, mix through well and lastly add the Vanilla Essence. ~ you should have a smooth and shiny brownie batter. ~ Pour into prepared tin/dish, and bake for approximately 20-25 minutes, or until Brownie springs back when lightly touched.
* if batter is poured into a square dish, Slice into squares/bars while still warm. For Bowls – Pour batter ¾ way up into prepared muffin tins, bake as stated, when removed from Oven and while Brownie is still in muffin tins, lightly grease the Pastry Press and add just enough pressure to form a “Bowl” indentation into the Brownies. *NO PASTRY PRESS??? Simply spray the bottoms of another Muffin tin, and press into hot brownies when removed from oven. * these can also be made into single servings, by pouring Batter into a Square Muffin tin mould.
~ To Serve: Dust lightly with sifted Icing Sugar, OR Ice with a chocolate Icing OR serve with a scoop of Ice-Cream in the Bowls. (💕Foodeva Marsay 💕 )
See link below for more illustrations https://marsay786.wordpress.com/2015/10/13/easy-chocolate-brownies-bowl-or-not😉/?preview=true
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