You already know what I think of brownies – everybody loves them so for me it’s the ultimate party dessert. Even I love the chocolate ones, and I’m not a milk or dark chocolate fan at all!
I received this recipe from a very good friend of mine and my baking guru, Elie. Yes, same Elie who’s responsible for the perfect Carrot Cake. This is another great classic of mix and bake cake, and it’s relatively quick to bake, too.
Before you start, here are a few tips:
- First rule of brownies: don’t over bake, brownies are supposed to be moist.
- Second rule: cute only after it cooled down. Unless, of course, you plan to serve it warm.
- You can add some white chocolate chips to the mixture before you spread it in the tin. 30-40g should be enough.
- Another interesting combination is butterscotch and coconut. once the mixture is already in the tin, you can spread 3-4 Tbsp of desiccated coconut on top of the mixture.
- The butterscotch brownies are best served with custard, vanilla cream or vanilla ice cream.
- 20 x 20cm square brownies tin, greased or lined with baking paper
- 175g wheat germs
- 175g brown sugar
- 120g milk powder
- 1 tsp baking powder
- 1/2 tsp salt
- 100g butter, melted
- 2 Tbsp molasses
- 4 eggs
- 4 tsp vanilla extract
1. Combine all dry ingredients (wheat germ, sugar, milk powder, baking powder and salt) in one bowl
2. In second bowl combine rest of the ingredients (melted butter, molases, eggs and vanilla). Whisk to blend thoroughly.
3. Add the wet ingredients mixture to the bowl with dry ingredients and stir only enough to blend all ingredients.
4. Spread mixture in brownie tin and bake at 175 C for 20-25 mins
5. Remove from the oven and let cool on a wire rack
6. Enjoy it while it lasts!