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![[Recipe] Sketchkat's Walnut Brownies](http://d.furaffinity.net/art/sketchkat/1325625491/1325625491.sketchkat_walnut,_sultana_and_choc_brownies.jpg "Click to change the View")
I made these yesterday with Tiggie ^^
They're very scrumptious I can assure you :3
This is the first time I've cooked anything since school
and I enjoyed it so much that I may do more :3
If, like me, you don't have scales/don't like to measure weights in grams, the following recipe is made with the use of a regular-sized mug
(though I've added the grams for people who are used to cooking) ^^
No worries! :D
Sketchkat's Walnut Brownies
Allergy warning: Contains nuts
Preparation time: 10 mins
Total Cooking time: 35 mins
Makes 15-20 slices (depending on how generous the slices are)
100g unsalted butter
2/3 cup (125g) soft brown sugar
1/4 cup (40g) sultanas
3/4 cup (185ml) water
1 cup (125g) self-raising flour
1 cup (125g) plain flour
1 teaspoon ground cinnamon
1 tablespoon cocoa powder
1/2 cup (60g) chopped walnuts
1/4 cup (90g) choc bits (and use some more for decoration)
20 walnut halves (though you can use them whole too)
Icing:
60g unsalted butter
1 cup (125g) icing sugar
2 tablespoon cocoa powder
2 tablespoon milk
1. Preheat the oven to 180c (350F/Gas 4). Lightly grease a 27 x 18cm (11 x 7 inch) shallow rectangular tin. Line the base with baking paper, extending it over the two longer sides. Grease the paper.
Combine the butter, sugar, sultanas and water in a small saucepan. Constantly stir over low heat for 5 minutes, or until the butter is melted and the sugar dissolved. Remove from the heat.
2. Sift the dry ingredients into a large mixing bowl and add the chopped nuts and choc bits. Make a well in the centre of the dry ingredients and add the butter mixture. Using a wooden spoon, stir until just combined.
Do not overmix!
3. Spoon the mixture evenly into the prepared tin and smooth the surface. Bake for 30 minutes, or until a knife comes out clean when inserted in the centre of the slice. Leave in the tin for 20 minutes before turning onto a wire rack to cool.
4. To make the icing, beat the butter with electric beaters until light and creamy. Add the sugar, cocoa powder and milk. Beat until smooth. Spread the icing over the brownie. Cut into slices and top with walnuts and the extra choc drops.
TIP: Normally this recipe has just milk choc bits, but in the picture I've used both white choc and milk choc bits. Feel free to use dark choc too if you prefer ^^
For
FACCC
They're very scrumptious I can assure you :3
This is the first time I've cooked anything since school
and I enjoyed it so much that I may do more :3
If, like me, you don't have scales/don't like to measure weights in grams, the following recipe is made with the use of a regular-sized mug
(though I've added the grams for people who are used to cooking) ^^
No worries! :D
Sketchkat's Walnut Brownies
Allergy warning: Contains nuts
Preparation time: 10 mins
Total Cooking time: 35 mins
Makes 15-20 slices (depending on how generous the slices are)
100g unsalted butter
2/3 cup (125g) soft brown sugar
1/4 cup (40g) sultanas
3/4 cup (185ml) water
1 cup (125g) self-raising flour
1 cup (125g) plain flour
1 teaspoon ground cinnamon
1 tablespoon cocoa powder
1/2 cup (60g) chopped walnuts
1/4 cup (90g) choc bits (and use some more for decoration)
20 walnut halves (though you can use them whole too)
Icing:
60g unsalted butter
1 cup (125g) icing sugar
2 tablespoon cocoa powder
2 tablespoon milk
1. Preheat the oven to 180c (350F/Gas 4). Lightly grease a 27 x 18cm (11 x 7 inch) shallow rectangular tin. Line the base with baking paper, extending it over the two longer sides. Grease the paper.
Combine the butter, sugar, sultanas and water in a small saucepan. Constantly stir over low heat for 5 minutes, or until the butter is melted and the sugar dissolved. Remove from the heat.
2. Sift the dry ingredients into a large mixing bowl and add the chopped nuts and choc bits. Make a well in the centre of the dry ingredients and add the butter mixture. Using a wooden spoon, stir until just combined.
Do not overmix!
3. Spoon the mixture evenly into the prepared tin and smooth the surface. Bake for 30 minutes, or until a knife comes out clean when inserted in the centre of the slice. Leave in the tin for 20 minutes before turning onto a wire rack to cool.
4. To make the icing, beat the butter with electric beaters until light and creamy. Add the sugar, cocoa powder and milk. Beat until smooth. Spread the icing over the brownie. Cut into slices and top with walnuts and the extra choc drops.
TIP: Normally this recipe has just milk choc bits, but in the picture I've used both white choc and milk choc bits. Feel free to use dark choc too if you prefer ^^
For
FACCC
Category All / All
Species Unspecified / Any
Size 639 x 272px
File Size 35.6 kB
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