| 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.
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