Instead of a cake for my mum's birthday she requested this...Gladly baked this for her, as it is much easier than cake..hehehe...Tried this recipe from a book, which I've got from Japan, imagine, when we were there..I cant find a bookstore that sells much English books, 98% of the books there are in Japanese!! Or maybe I did not find the right book stores.I only managed to find this miserable one and one more a 'SUSHI' book and that was in the Airport..grrr....
Anyway, I've adjusted the sugar amount and used half of the nuts & chocolate chips to be mixed into mixture and the other half for toppings. I've made 1/2 of the chocolate fudge sauce cause I felt the brownies were already sweet enough and just pour over for some flavour..
We are into two weeks school holidays now.. it was bored, didnt go any where, Mr Hubby is still in Brunei and only be back this Friday..well, during this holidays, I found that it is more stressful for me & Iqram..It seems so hard to get him to focus on his studies..I have to nag, tune up to my loud speaker and chase him around the house!!!..There are so much homework to be done, notes to read and Maths to practice..Big exam is coming in September and I am freaking stress right now looking at the rate we are going!!..My prayers for Iqram to make it for this PSLE (Primary School Leaving Examinations)..Mudah2han In sya allah..
When the exams are coming, I think I have to take a break from blogging for a while.. Will need to focus on this second boy of mine..Is it true anak kedua selalunya lebih manja and needs more attention than the rest?Ever heard of a 'second child syndrome'?...Well I believe it you know..it seems that is what happening to me right now..I have to put my energy and mind more on this fellow!!!..haish...
( I even complained to him, that because of worrying so much about him that my white hair are growing more now, and my wrinkles are clearly can be seen....imagine a cricket sound on the backgorund...He just gave me that blurred look, mulut tercopong dengan mata dia terkebil2...grrrrrrr)
Classic Fudge Brownies
Sources:-From Brownies@Linda Collister
Ingredients:- (Ayu doubled the mixture below)
100g good quality plain chocolate
125 unsalted butter softened
275g castor sugar-(Ayu used 125g)
1 tsp vanilla essence
2 large eggs lightly beaten
85g plain flour
2 tbsp cocoa powder
100g pecan halves or pieces-(Ayu used walnuts & sliced almond, 50g added in mixture another 50g for topping)
50g good quality plain chocolate or plain chocolate chips
a brownie tin 20.5cm x 25.5cm greased and base-lined
Preheat the oven to 180C (350F) Gas 4. Break the 100g chocolate into pieces and put it in a heatfproof bowl. Set the bowl over a pan of steaming water and melt the chocolate gently, stirring frequently. Remove the bowl from the pan and leave to cool until needed.
Put the butter in a large mixing bow and using a wooden spoon or an electric mixer, beat until soft and creamy. Add the sugar and vanilla and continue beating until the mixture is soft and fluffy.
Gradually beat in the eggs then beat in the melted chocolate.
Sift the flour and cocoa onto the mixture and stir in. When thoroughly combined add the nuts and the chocolate pieces or choc chips and stir in(Ayu used half of nuts to mixture & half for topping). Transfer the mixture to the prepared tin and spread evenly.
Bake in the pre heated oven for about 25-30 minutes until a skewer inserted halfway the sides and the centre comes out clean. Remove the tin from the oven. Leave to cool until just warm before removing from tin and cutting into 20 pieces. Best eaten warm. Once cold store in an air tight container and eat within 5 days.
Chocolate Fudge Sauce -(Ayu just made 1/2 of this )
Sources:-From Brownies@Linda Collister
175g good quality plain chocolate
40g unsalted butter diced
2 tbsp golden syrup
175ml single cream or milk-(Ayu used milk)
Break up the chocolate and put it in a small heavy-based pan with the butter, golden syup and cream or milk. Set over low heat and melt gently, stirring constantly. Continue stirring and heating until mixture is almost at boiling point. Pour into a warmed jug and serve immediately.
The sauce will thicken as it cools but can be gently reheated. Any leftover sauce can be covered and stored in the fridge for up to 2 days. Reheat gently before using.