Ingredients 115g/4oz unsalted butter, softened, plus extra for greasing 170g/6oz caster sugar 2 free-range eggs 40g/1½ oz plain chocolate (minimum 65% cocoa solids) 55g/2oz pecans (optional) 1 tsp vanilla extract 2 tsp instant coffee granules 2 tbsp warm water 1 tsp baking powder 55g/2oz plain flour 55g/2oz cocoa powder To serve icing sugar, for dusting Preparation method 1-Preheat the oven to 180C/350F/Gas 4. 2-Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. 3-In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. 4-Chop the chocolate and put to one side. 5-Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. 6-Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. 7-Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. 8-Spoon the brownie batter into the prepared tin and level out the top with a spatula. 9-Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. 10-To serve, cut into rectangles and dust with icing sugar. From BBC food
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A template to make rice pudding your wayMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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