Rain's Chocolate Brownies
 

This recipe is based on brownie recipe sent to me by one of my American pen-pals, Loraine Carter. 

Loraine was a (decorative ceiling) customer of mine a couple of years ago and we have kept in touch ever since. 

She now has her own business called LSC Creations and she hand paints beautiful ornamentation.  She is a very artistic lady.

 

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To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

125 gm (4 ounces) compound cooking chocolate
125 gm (4 ounces) butter or margarine
1 cup sugar
4 eggs
1 cup of plain flour
1 teaspoon vanilla
1 cup coarsely chopped walnuts

Method:

Pre heat oven to 160 degrees Celsius.

Gently melt chocolate and butter together over low heat in a pan.  Cool slightly. 

In a bowl gradually add the sugar to the eggs, beating thoroughly after each addition. 

Blend in the chocolate mixture and stir in the flour.  Add vanilla and nuts.

Spread in a greased slice tin or a 22 cm (9”) square pan.  Bake at 160 degrees Celsius (325 degrees Fahrenheit) for about 40 minutes.  Cool in the tin and cut into squares when cold.  Makes about 24 brownies.

Notes:

This is the first Brownie recipe I ever tried.  The whole lot was eaten within about 12 hours.  Success, I would say!