It's Wednesday which here at the Princess Kitchen means coffee and cake day!
What the coffee club misses out on today becomes my office's gain.
Butterscotch Brownies
450g white chocolate
75g unsalted butter
3 egg
175g light muscavado sugar
175g self-raising flour
100g walnuts, chopped
5ml vanilla extract
1 Preheat the oven to 190c or GM5. Line the base of a 28 x 18cm tin with baking paper.
2 Melt 90g of the white chocolate with the butter. Leave to cool slightly.
3 Put the eggs and sugar into a large bowl and whisk well, then whisk in the melted chocolate mixture.
4 Sift in the flour and gently fold in along with the nuts, vanilla extract and the remaining chocolate chips. Try not to over mix.
5 Spread the mixture out in the tin and bake for 30 minutes, until risen and golden brown. The centre should be firm to touch but will be slightly soft until it cools down.
6 Leave to cool in the tin, then cut into 12 bars when completely cool.
Comments
Post a Comment