I've had this Marks & Sparks' cookery book burning a hole in my bookcase for several months now. I take it out every now and again and think I should make something from it, but then I either don't have all the ingredients or I get distracted and, well . . . you know how it goes . . .
A few days later, I haven't baked anything from it and Todd is nagging me to put it away . . . sigh . . .
Today I finally cooked a recipe from it! There was this really scrummy looking recipe in it for Cappuccino Brownies and I thought I wanted to give it a go.
Except I'm a Mormon and we don't do coffee . . . these looked really moist and delicious though . . .
What to do . . . what to do . . .
I used Camp Chicory Essence instead. 2 TBS of it. They turned out lovely.
The original recipe called for a 7 by 11 inch shallow pan. There is no way this batter was fitting into that size of pan. I cooked them in a 9 inch square pan instead.
In retrospect, I should have cooked them in my 9 by 13 inch tray bake pan as the batter rose right up to the top in the smaller pan, it took them longer to cook as they were thicker and they ended up more like a cake than a brownie.
I want to try them again in the larger pan, cooked for a shorter amount of time and see what happens. Nevermind though, this is really a scrummy cake, if not a Brownie . . .
And that icing is to die for!
Moist and delicious with a mild coffee mocha flavour and a rich white chocolate frosting.
8 ounces of butter, softened (1 cup)
225g of self raising flour (scant 2 cups)
1 tsp baking powder
1 tsp cocoa powder
225g of caster sugar (generous cup)
4 large eggs, beaten
3 TBS instant coffee granules, dissolved in
2 TBS hot water (Note - I used 2 TBS camp chicory essence)
White chocolate frosting:
4 ounces white chocolate, broken into bits
2 ounces butter, softened (1/4 cup)
3 TBS milk
6 ounces icing sugar, sifted (1 1/2 cups)
sifted cocoa powder
Preheat the oven to 180*C/350*F/ gas mark 4. Grease and line the base of a shallow 9 by 13 inch baking tin.
Sift the flour, baking powder, and cocoa into a bowl. Add the butter, eggs, and coffee mixture. Beat well with an electric whisk until smooth. Spread in the prepared tin, smoothing the top.
Bake for 35 to 40 minutes, until well risen and the top springs back when lightly touched. Leave in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely before frosting.
To make the frosting, place the chocolate, butter and milk in a bowl set over a saucepan of simmering water. Don't let the bottom of the bowl touch the water. Heat and stir until the choclate has melted. Remove the bowl from the saucepan and sift in the icing sugar. Beat until smooth and creamy. Spread over the top of the cake. Sift with more cocoa powder. Cut into squares to serve.