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Cappuccino Brownies




Source of Recipe


Western Star E-meals Issue 100


List of Ingredients




150g Western Star Butter
125g Dark Chocolate
3 Eggs
1 � Cups Castor Sugar
1 Tsp Vanilla Essence
1 Cup Plain Flour
� Cup Cocoa Powder
2 Tbsp Instant Coffee Powder
1 Litre Vanilla
Strawberries




Recipe



Preheat the oven to 180 C. Lightly grease a 28 x 18 cm shallow baking tin, and line the base with baking paper.

In a small heatproof bowl, over simmering water, melt the butter and chocolate until smooth and melted. Stir and remove from heat to cool slightly.

In a large bowl whisk the eggs, castor sugar and vanilla together until well combined. Whisk in the chocolate mixture, then carefully stir in the sifted flour, cocoa and coffee powder. Pour into the prepared tin and bake for 40 minutes. Cool completely in the tin, then refrigerate for 1 hour until firm.

Turn the brownie from the tin and using an 8cm round biscuit cutter, cut out 6 rounds.

To serve place each one on a serving plate, and top with 2-3 scoops of vanilla ice cream and place strawberries on the side. Dust with icing sugar.