Unlike cakes, I like making brownies. What else can it be - no need to cream sugar and butter neither use the cake mixer. I for once don't like washing up the cake mixer. Thoroughly washed with hot water to clean up the oily-sugary residue as well to avoid ants. Making brownies on the other hand is about melting butter and sugar over low heat followed by gently folding in the other ingredients. While baking, brownies tend to crack but I think its quite normal. Brownies are a pleasure to the taste buds - for tea time, for occasions and you can also a piece or two for breakfast too.
10 tbsp softened butter
3/4 cup sugar
3/4 cup cocoa
1 cup all purpose flour
1 tsp baking soda
1 1/2 tsp vanilla essence
1/2 cup crushed almonds without skin
Over low heat, melt butter and sugar.
Remove from heat and let it cool down a bit.
Sift flour, cocoa and baking soda.
Mix into the butter-sugar mixture bit by bit.
Make sure there's no lumps.
Lightly whisk eggs and gently stir in the mixture
Add vanilla and fold in almond.
Pour mixture in a greased baking pan.
Bake on preheated oven at 170C for 25 mins or until it’s done.
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