QUICK AND EASY OVEN TRAY BROWNIES
Lockdown day #100!!!!! Dark chocolate and pecan nut brownies with milk chocolate and white chocolate drizzle. Chocolate heaven!
- 2 cups cake flour
- 2 cups Demerara sugar
- ½ cup sunflower oil
- ½ cup water
- ½ cup dark cocoa powder
- 125 g butter
- ¼ cup milk
- ¼ cup Amasi or soured milk (add 3 teaspoons vinegar to ¼ cup of milk to sour it)
- 3 eggs
- 2 teaspoons vanilla essence
- ¼ teaspoon bicarbonate of soda
- ½ cup pecan nuts, broken into pieces
Preheat oven to 180°C.
Sift flour and add sugar to a mixing bowl.
In a saucepan, add oil, water, cocoa and butter and melt then just bring to boiling point.
Mix together milk, Amasi, eggs, vanilla and bicarb and pour into the flour/sugar mixture and stir together until combined. Stir the broken pecans into the hot cocoa and fold the cocoa mixture into the batter.
Pour the batter into a non-stick oven tray (37 x 27 x 5 cm) and bake for 20 – 25 minutes. It’s a soft brownie. Allow to cool then cut into squares and drizzle with melted chocolate as preferred.
Photo and recipe: Elsabie Templeton
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