AMERICAN BROWNIES
Brownie
1 1/2 cups self-raising flour
1 1/2 cups sugar
3/4 cup cocoa
1/2 cup melted butter
4 eggs, beaten
3 tsp
Queen Natural Vanilla Essence
1 cup pecans (125g pack)
Icing
2 cups icing sugar
3 tbs chocolate topping (or substitute 1 tbs cocoa and 2 tbs hot water)
2 tbs melted butter
1 tsp
Queen Natural Vanilla Essence Brownie
Preheat oven to 180C. Grease a large square baking pan and line with baking paper.
Sieve cocoa and flour into a large bowl, add sugar and pecans and stir until combined.
In a separate bowl, beat eggs and vanilla. Add egg mixture and cooled melted butter to flour mixture. Combine with a wooden spoon.
Press into prepared baking pan and bake for 25-30 minutes. Brownies are done when the centre of cake no longer wobbles (brownies are traditionally dense and fudge like - a skewer will not come out clean).
Allow to cool, then ice and cut into squares.
Icing
Sift icing sugar into a bowl. Add chocolate topping, vanila essence,and melted butter. Stir well with a spoon, then spread over cooled cake.
Note: to make our brownies truly indulgent, replace the pecans with chocolate chips.
