Chocolate and Butterscotch Brownies

Ingredients
1 cup (4oz) sieved (strained) self raising (cake) flour
4oz butter
1/4 cup (2oz) castor (fine grained) sugar
3 tbs treacle (or molasses)
1/2 tsp vanilla extract
2 large eggs
4oz chocolate chips
2oz chopped nuts

Topping
3oz butter
1 cup (4oz) icing (confectioners) sugar
1 tbs treacle (or molasses)
1 tbs cocoa powder
chocolate chips for decoration

Method
1. Preheat the oven to 375 deg F (190 deg C). Grease a 7 inch square cake pan.

2. Put the butter, sugar and treacle or molasses into a pan and heat until the sugar dissolves. Leave to cool.

3. Put the mixture into a bowl, stir in the vanilla extract then beat in the eggs for about one minute if you are doing it by hand.

4. Fold in the flour, then the chocolate chips and nuts.

5. Pour the mixture into the cake pan, level it off and then bake for about 30 minutes.

6. When ready, leave it to cool in the pan for about 5 minutes, then turn out and allow to cool completely. Take care because it might break up.

7. To make the topping, put the butter, cocoa powder and icing (confectioners) sugar into a bowl and cream together until light and fluffy. Beat in the treacle or molasses.

8. When the cake is completely cold, spread the topping over it. Cut in half longways, then into about 12 slices and decorate each slice with one or two chocolate chips.

 

 

Copyright © 2002 by Katherine Charles