<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d6958749\x26blogName\x3dRachel\x27s+Recipes\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dTAN\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://rachelsrecipes.blogspot.com/search\x26blogLocale\x3den_US\x26v\x3d2\x26homepageUrl\x3dhttp://rachelsrecipes.blogspot.com/\x26vt\x3d-8688183398057481961', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe", messageHandlersFilter: gapi.iframes.CROSS_ORIGIN_IFRAMES_FILTER, messageHandlers: { 'blogger-ping': function() {} } }); } }); </script>

Rachel's Recipes
A Place Of...
Moving On
Past Recipes
Archives
Scrumptious Chocolate Brownies (now with Sour Cream Icing Recipe!!!)
(This is my very first ever favourite recipe from when I was 10 and I still make it today!)

INGREDIENTS

Oil for greasing tin
200g(7oz) dark chocolate, coarsely chopped
4 tablespoons butter (US 5 tbsp)
1 cup soft brown sugar, firmly packed
1/2 cup chopped pecan nuts
2 eggs, lightly beaten
1 cup plain flour

Method:

Preheat the oven to 180C (350F). Brush a 19cm(about 7-8") square cake tin with oil. Line the bottom and long sides of the tin with greaseproof paper and then grease the paper.

Put chocolate and butter in saucepan. Stir over low heat with wooden spoon until they have melted. Take off the heat, cool for 2 minutes.

Add sugar and pecans, stir until well mixed in. Add eggs and mix well. Sift flour, add to the mixture and mix well.

Spread the mixture into the greased and papered tin. Bake for 30 minutes or until firm in the centre.

Leave in the tin until cool. Turn out onto a board, cut into squares. Sprinkle with icing sugar or ice with sour-cream icing. (recipe for that to follow)

******************************************************
Sour Cream Icing/Frosting

Ingredients:

100g (6.5oz) dark chocolate, chopped
1/4 cup sour cream

Method:

Melt chocolate in a small heatproof bowl over pan of simmering water, stir in the sour cream until the mixture is smooth and glossy. Then spread all over the brownies!