The Most Delicious Brownies with Ice Cream made in your own kitchen
Ingredients for The Most Delicious Brownies with Ice Cream
- 250 g butter OR Stork Bake
- 125 ml of cocoa powder
- 1 1/2 cup sugar
- 4 Extra Large Eggs
- 250 ml cake flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- Melt butter in a pot on the stovetop
- Add sugar, cocoa, and essence, and mix well.
- Whisk in eggs, flour, and baking powder.
- Grease a lined square Pyrex dish]
- Pour batter in and bake at 180C / 350F for plus-minus 30 or 35 min or until baked and a toothpick inserted in the center comes out clean.
- 1 cup icing sugar
- 1 tablespoon cocoa.
- Add enough hot milk to make a spreadable icing
I sprinkled Hershey’s caramel toffee bits over the icing, it tastes divine
Prepared, tried, and tested Feriel Sonday
Are you familiar with the History of the Chocolate brownie?
A chocolate brownie (commonly referred to as simply brownie) is a square or rectangular, baked, chocolate cake. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Brownies are a form of sheet cookies. They are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common homemade treats and they are also popular in restaurants and coffeehouses.
One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893 but was not used in cookbooks or journals at the time.
Plain Brownies or with Ice Cream, which one do you prefer?