Banana Nut Brownies

Banana Nut Brownies

Source: 101 Cakes & Bakes (BBC Good Food Magazine)

Ingredients:

175gr butter, cut into pieces

300gr light muscovado sugar (aku ganti pake gula kastor, abis gak ngerti muscovado sugar itu apa, anyone?)

175gr dark chocolate, broken into pieces

100gr bag nut (aku pake almond slice), toasted and chopped

3 eggs, beaten

2 ripe bananas, mashed (aku pake 3 pisang ambon ukuran sedang yang kulitnya sudah hitam)

100gr self raising flour (aku pake terigu segitiga biru, adanya itu)

2 tbsp cocoa powder

1 tsp baking powder

Directions:

1. Preheat the oven to 180⁰C. Butter and line two 10x30 with baking paper. Put the butter, sugar and chocolate in a large pan and heat gently, stirring, untul melted and smooth, then remove the pan from the heat.

2. Stir in the nuts, egg and bananas until well-mixed, then sift in the flour, cocoa and baking powder.

3. Pour the mixture into the tin and bake for 30 minutes until firm in the center. Cool in the tin then turn out and cut.

Chocolate Cinnamon Crumb Squares

Chocolate Cinnamon Crumb Squares
(Recipe from 101 Cakes & Bakes by Mary Cadogan, BBC Good Food Magazine)

For the crumble topping:
- 50gr plain flour
- 1 tbsp cocoa powder
- 2 tsp ground cinnamon
- 50gr light muscovado sugar (i used caster sugar)
- 50gr butter, cut into pieces

For the cake:
- 200gr dark chocolate, broken into pieces
- 175 butter, softened
- 200gr light muscovado sugar (i used caster sugar)
- 3 eggs
- 175gr self raising flour (i used plain flour)
- icing sugar, for dusting

How to bake:
- Preheat the oven to 170C
- Butter and line the base and sides of a 20cm cake tin. For the topping, put the whole ingredients into a food processor (i used blender), then pulse until the mixture forms a crumble. Set aside.
- For the cake, put the chocolate in a bowl and melt in the microwave on medium for 2-3 minutes. Put the butter, sugar, eggs and flour in a bowl and beat for 2-3 minutes until well-mixed. Stir in the chocolate until it is evenly mixed in.
- Tip the mixture into the tin and smooth. Sprinkle the crumble evenly over the top. Bake for 50-60 mins, until a skewer inserted comes out clean. Leave to cool on wire rack. Dust the top lightly with icing sugar.

Btw, the book was also sent by Tutik Prescott, thank youuuuuu............ :)

Chocolate Brownies

It's another yummy Brownies for chocolate lovers...crunchy outside, melted inside...voila... :)
The book was sent by Tutik Prescott, thanks you so much dear, miss you...!!

Chocolate Brownies
(Recipe from 101 Chocolate Treats by Jeni Wright - BBC Good Food Magazine)

375gr dark chocolate, chopped
375gr butter, diced
500gr caster sugar
6 medium eggs
225gr plain flour

originally, this for the topping:
140 gr dark chocolate, chopped
50gr butter, diced
icing sugar, for dusting

but,
i don't use it, i changed the topping into almond slices only (lazy baker, hehe)

- Preheat oven to 180C. Butter and line a 30x21cm cake tin. Melt the chocolate with the butter in a bowl over a pan of hot water.
- Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 mins, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin. If you do my way for topping, just spread the almond slices over the cake before you bake it.
- For the topping, melt the chocolate with the butter in a bowl over a pan of hot water. Stir until smooth, then spread over the cake. Dust with icing sugar an dleave until set before cutting into squares.