Eggless Chocolate Brownies
For a more indulgent brownie, I melt chocolate (really good chocolate) with cream and pour it over the brownies. I leave the hot chocolatey sauce to soak which makes this a super duper treat! You should always serve these fudgy brownies warm.
175g soft Spar butter
60g Spar sugar
397g Spar condensed milk
280g Spar cake flour
10ml baking powder
5ml bicarbonate of soda
190ml cold water
5ml vanilla essence
240g Lindt dark chocolate, melted
65ml pecan halves
Whipped cream, to serve
Grease and line a 25cm or 10 inch square tin.
Sift the flour, baking powder and bicarbonate of soda.
Cream the butter and gradually add the sugar.
When the mixture is light and fluffy, add the condensed milk and beat well.
Add the sifted dry ingredients and continue beating.
Pour the water and vanilla essence into the batter and mix until well combined.
Fold the melted chocolate into the batter, lifting the mixture from the bottom of the mixing bowl.
Turn the batter into the tin and top with pecan halves.
Gently press the nuts into the batter bake at 180 degrees celsius for 40 minutes.
Turn out onto a wire rack and place on a chopping board.
Slice the brownies into squares and serve with whipped cream.