| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Ideal, Home, Cooks | 8 | servings | |
INGREDIENTS
| 170 | g | Dark cooking chocolate; chopped |
| 115 | g | Butter |
| 2 | Eggs | |
| 310 | g | Caster sugar |
| 310 | g | Plain flour |
| 115 | g | Pecan nuts; roughly chopped |
| 25 | ml | Brandy |
| Few drops of vanilla essence | ||
| 300 | g | Butter |
| 100 | g | Cocoa powder |
| 120 | g | Dark cooking chocolate; chopped |
| 500 | g | Caster sugar |
| 340 | ml | Evaporated milk |
INSTRUCTIONS
BROWNIES FUDGE SAUCE For the brownie melt the butter with the chocolate but do not bring to the boil. Beat the eggs with the sugar until fluffy and add the brandy and vanilla essence. Mix the flour with the pecan nuts, add the egg mix and then the warm chocolate mix. Combine well and fill a buttered cake tin and bake at 170C/gas3 for 35-40 minutes. In the meantime for the fudge sauce, melt the butter with the cocoa powder and chocolate and heat the evaporated milk with the sugar until dissolved. Pour the melted chocolate mix into the milk and bring to boiling point and take off the heat immediately. It is recommended to cool the brownie before cutting into 16 pieces. Warm two pieces per portion in the oven for 2 minutes or until brownies become soft, a microwave is ideal for this. Pour some hot chocolate fudge sauce on the plate and place two pieces of brownie on the sauce and sprinkle the plate with icing sugar and cocoa powder. As a nice option you can serve a scoop of vanilla ice cream with it. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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