A nutty decadent chocolate treat
Ingredients
250g butter
200ml syrup
100g dark chocolate
60ml cocoa
210g brown sugar
220ml buttermilk
2 eggs
240g cake flour
5ml bicarbonate of soda
100g finely chopped almonds
chopped almonds for decoration
Method
Preheat oven to 180*C. Spray and cook a large square dish or a 2x23cm diameter cake tins
In a pot place butter, syrup, chocolate, cocoa, brown sugar and half the buttermilk. Over a medium heat,
melt the butter and dissolve the sugar – do not boil. In a separate bowl, sift the dry ingredients, add nuts
and beat in the syrup mixture to obtain a stiff batter Beat the eggs with the remaining buttermilk and add to
mixture. Mix well . Pour into tin/ tins and bake for 25-30min or until a skewer comes out clean.
Butterscotch topping
200g milk chocolate, melted
100g butter
100g icing sugar
In a bowl, place chocolate and stir in butter and icing sugar
Spread icing sugar over top of cooled brownies cooled. Decorate with chopped almonds. Once the topping has set, cut into squares. NOTE: The topping may be reheated if necessary
