Friday - - Ramadan Recipe Special -

Prep time 30 mins Bak­ing time 10-12 mins Serves 6-8 FOR THE BROWN­IES 150g dark choco­late 100g but­ter 3 eggs 250ml caster sugar ⅓ cup (80ml) cake flour 1 tsp bak­ing pow­der A pinch of salt ⅓ cup (80ml) co­coa pow­der 100g pecan nuts, chopped FOR THE SAUCE 100g dark choco­late 125ml yo­gurt Pre­heat the oven to 180°C. Grease a large bak­ing sheet and dust with co­coa pow­der. Melt the choco­late and but­ter over boil­ing wa­ter or in the mi­crowave. Cool slightly. Whisk to­gether the eggs and sugar un­til pale and fluffy and fold in the choco­late mix­ture. Sift to­gether the flour, bak­ing pow­der, salt and co­coa and fold into the choco­late mix­ture with the nuts. Spoon on to the bak­ing sheet and spread evenly. Bake for 10-12 min­utes. For the sauce, melt the choco­late and grad­u­ally stir in the yo­gurt. Cut the brown­ies into pieces and serve with the sauce and your favourite ice cream.

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