Saturday, December 12, 2009

Chocolate Mudcake Brownies

So moist, rich and dense. This chocolate mudcake is the best I made this batch in a large tin so they were only thin and cut them into brownie size portions. The kids enjoyed them with cream.

The Australian Women's Weekly Recipe

Mississippi Chocolate Mudcake

Can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Suitable. Microwave: Chocolate mixture suitable

250g cold unsalted butter, chopped
150g dark chocolate, chopped
440g (2 cups) caster sugar
250ml (1 cup) hot water
80ml (1/3 cup) whisky
1 tablespoon instant coffee powder
225g (1½ cups) plain flour
35g (¼ cup) self-raising flour
25g (¼ cup) cocoa powder
2 eggs, lightly beaten

Grease 23cm square slab pan, line base with baking paper. Combine butter, chocolate, sugar, water, whisky and coffee powder in medium pan; stir over low heat until chocolate is melted. Transfer mixture to large bowl; cool. Stir in sifted flours and cocoa, then eggs; pour mixture into prepared pan.Bake at 160°C for 1¼ hours. Stand cake 30 minutes; turn onto wire rack to cool. Serve dusted with sifted icing sugar.

** I didn't use whisky but added in vanilla extract and made up that quantity in water.

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