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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, December 03, 2007

CHOCOLATE BROWNIES

Serves 6 Preparation time 1 hour

200 grams refined flour or maida
2 eggs
200 grams sugar
200 grams butter
A pinch of salt
2 tablespoons cocoa powder
1 teaspoon vanilla essence
2 tablespoons broken cashew nuts of walnuts

Beat the butter, sugar, eggs, salt, cocoa powder and vanilla essence together till creamy. Add the flour and mix well. If mixture is too thick add a little milk. Pour the mixture into a buttered and floured cake tin and sprinkle the broken cashew nuts or walnuts on the top. Bake for 30 to 40 minutes in a moderate oven. The top should be brown and crisp.

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