This is a recipe from my childhood. The icing is two-tone - my Mom's signature. I am not a big chocolate fan, but even I can't resist this treat.
Bub's Two-Tone Brownies
Ingredients:
For the brownie:
6 tablespoons powdered cocoa
1 cup (225 grams) sugar
1/2 cup (112 grams) unsalted butter
1/2 teaspoon vanilla
1/2 cup (65 grams) walnuts
2 eggs
1/2 - 3/4 (75 - 110 grams) cup flour - amount depends on size of eggs
pinch of salt
For the icing:
2 tablespoons unsalted butter
7/8 cup (100 grams) icing sugar
1/4 teaspoon vanilla
2 tablespoon cooking cream (10%)
3 squares semi-sweet baking chocolate (75-80% cocoa)
pinch of salt
Directions:
Preheat oven to 325 F. (162 C.)
Melt butter and cocoa in a double boiler
Remove from heat
Add sugar and salt and mix well
Beat eggs and add to mixture
Add vanilla
Add 1/2 cup flour
Batter should be thick but not stiff
If batter is thin, add rest of flour
Rough chop walnuts into large pieces
Add to batter
Bake in a pyrex (glass, oven proof) pan for 20 minutes
Let cool
When brownies are cool make icing
Add butter and 1/2 sugar to bowl
Mix until it forms a paste
Add salt and 1 tablespoon cream
Mix
Add rest of sugar, followed by cream
Reserve
Melt chocolate squares in double boiler
Spread butter icing on brownies
Pour melted chocolate over icing and spread very gently with a knife
The chocolate layer on top will harden
Score chocolate surface before cutting brownies in order to get clean edges
Enjoy! !בתיאבון
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