Chocolate Brownies
- 125 g unsalted butter
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 1/2 cup cocoa
- 4 eggs, beatedn lightly
- 1/3 cup self-raising flour
- 1/4 cup ground pecan nuts
- 1/2 cup roughly chopped nuts
- 200 g roughly chopped chocolate
Line, butter & flour a round or square tin. Melt butter, stir in sugar, vanilla
cocoa and eggs. Mix in flour and ground nuts. Stir in chopped nuts and chocolate. Bake at 180 degrees Celsius
for 40 minutes. Serve dusted with cocoa, with thick cream and fresh strawberries.
Chocolate and Sour Cherry Muffins
- 15o g unsalted butter, chopped
- 150 g dark cooking chocolate, chopped
- 220 G (1 cup) caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 tablespoons butter milk
- 240 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 220 g jar sour cherries, drained
Melt butter and chocolate in a double boiler saucepan, stir occasionally. Remove from
heat and whisk in sugar and vanilla. Add eggs one at a time whisking well, then add buttermilk.
Stir in sifted dry ingredients, just to combine. Fold in sour cherries and spoon into greased muffin tins.
Bake at 170 degrees C for 25 minutes or until cooked. Makes 12-14 muffins.
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and Ian (orrman@mypostbox.com)
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