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.

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients:

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

Optional: Icing sugar to dust brownies

 

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 till creamy and thick.

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

Spread in a greased and lined 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, dust with icing sugar and cut into squares when cold. Makes about 18 brownies.

 

Notes:

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

 

 

 

 

 

 

 

 

 

 

 

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