All I can remember is that this brownie "cake" we made at school won the hearts of many, that day. Even the guys like it! I wouldn't see why we didn't. The cake had a crunchy crust, a moist and soft innards. Dusted with unlimited amount of icing sugar, we became sugar-high after a first bite. Good times!
I recently asked Heolin for the recipe (because I lost mine, very organised I know :P) and 4 years later, it's still a winner in my books.
This time round, I tweaked the recipe just a bit!
Dagmar's recipe was another winner! The almonds were crunchy and slightly sweet. It reminded me of the warm honey roasted cashews and peanuts my dad used to buy. I loved them, but always ended up with a coughing fit eating them as they got stuck and irritated my throat. These almonds were no exception, but I had a mug of water in one hand and a small plate of these in another hand ;)
adapted from A cat in the kitchen
adapted from food tech class and Heolin's email
makes a 20 cm cake
- 1/2 cup unsalted butter
- 1 cup brown sugar, firmly packed
- 2 eggs, beaten
- 1 tsp vanilla essence
- 1/2 cup dutch processed cocoa
- 3/4 cup self raising flour
- 1/4 cup chopped walnuts, optional
- Preheat oven to 190°C. Grease a cake tin with butter or line with baking paper.
- In a small saucepan, melt the butter and brown sugar.
Leave to cool. Meanwhile sift the flour and cocoa powder.
- When the melted mixture is cool, whisk in the eggs and vanilla essence.
- Add the sifted flour and cocoa powder and mix to combine.
Add in the chopped walnuts, if using. Mix well.
- Pour the contents of the pot into the greased or lined tin.
Bake for 20 minutes or until skewer comes out clean when inserted.
(If baking time increases, tent (cover) cake with aluminium foil if necessary)
Invert cake and cool.
Happy 18th Birthday Thangstahh!!