Sunday, 24 February 2013
I actually made this the other day to take to our Relief Society Activity last Thursday evening and am only getting to show them to you now. They were stuck in the queue!
They went down a real treat with the girls and I brought home an empty plate. I like it when that happens, don't you? That means they are winners.
I got the recipe from out of one of those baking books you pick up in the magazine section at the grocery shops. It is in the Best Baking Series, Volume 7, Tasty Traybakes. I adapted and converted the measurements for my North American readers and I did not use the frosting recipe which was given with the recipe as it didn't look that good.
I made a chocolate buttercream icing. I am a big fan of buttercream icing. It went very well on these delectable little squares . . . it really did.
It's a good thing that I was taking them to church for the ladies as they would have been far too dangerous for me to keep in this house with a chocolate cake hating husband around. They would have been too, TOO tempting for me.
That layer of raspberry jam in the middle is a nice touch and helps to make what's moist and delicious, even moister and delicious. You can easily see why they would have been too dangerous for me to have here all on my own. I could not risk eating them all myself . . . I'm fat enough already!
These are perfect for sharing though. Your friends and chocolate loving family will love you to bits if you bake them a pan of these! Trust me on this! Mine did!! Go on . . . make them. You know you won't regret it! (Well, your hips may not thank you on this one, but . . . meh!)
Makes one 9 inch square pan
Try to let these sit overnight. They become even moister if you can resist them!
4 large free range eggs
300g caster sugar (1 2/3 cup)
150g unsalted butter, melted (2/3 cup)
1/2 tsp vanilla extract
150g of plain flour (1 1/2 cups)
1 tsp ground cinnamon
75g cocoa powder (not drink mix) (2/3 cup)
100g of finely chopped toasted walnuts (3 12 ounces, 14 TBS)
3 TBS seedless raspberry jam
Chocolate buttercream frosting to cover
(A tub of prepared or your own recipe)
Preheat the oven to 165*C/325*F gas mark 3. Butter and line a 9 inch square pan with baking parchment. Butter the paper. Set aside.
Whisk the eggs in a mixing bowl until light and frothy. Whisk in the sugar and then slowly whisk in the melted butter and vanilla. Sift together the flour, cinnamon and cocoa powder. Gently stir it in and then stir in the nuts. Spread the batter in the prepared pan, level the surface and bake for 25 minutes, or until firm to the touch. Allow to cool completely in the tin,
Once they are cold, carefully remove from the tin and cut in half horizontally with a sharp knife. Warm the jam and spread it onto the bottom half of the brownies. Sandwich wih the top later. Frost with some buttercream frosting. Cut into squares to serve. Delicious!