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Melt the chocolate over hot water in a double boiler.
Cream the butter, add the melted chocolate and then the sugar, mixing very well in between. Blend in the sifted flour, and then the ground almonds. Pour the mixture into a greased and papered 200mm, 8”, square tin.
Bake in a moderate oven, 180°C 350°F for 25-30 minutes.
Cool and cut into 40mm squares.
Adapted from “A guide to Good Cooking”, Lake of the Woods Milling Company, Winnipeg.
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