Melted butter and flour: Half cup each

Granulated sugar: One cup

Egg: Two

Unsweetened cocoa: One-third of a cup

Baking powder and salt: Quarter Tsp each

Chopped walnuts: Half cup

Chocolate walnut: For icing

Confectioner’s sugar: One and 1/3 of a cup

Butter or margarine: Three Tbsp

Cocoa and milk: Two Tbsp each

Vanilla: Quarter Tsp

Chopped walnuts: Quarter cup


In a large mixing bowl, blend butter, sugar and vanilla. Add eggs; beat well with a spoon.

In a small bowl, mix flour, cocoa, baking powder and salt. Gradually blend into wet mixture. Stir in pecans. Spread batter in lightly greased and floured 8- or 9-inch square pan.

Bake at 350° for 20 to 25 minutes, or until the brownies just begin to pull away from sides of pan.

Prepare icing and frost while brownies are still warm.

For Icing

Place powdered sugar in medium mixing bowl. Melt three tablespoons of butter or margarine in a small saucepan over low heat. Stir in two tablespoons of cocoa and keep blending until smooth. Add milk, next.

Stir constantly over low heat until the mixture thickens slightly. Pour hot mixture over the powdered sugar; beat until smooth.

Stir in quarter teaspoon vanilla and quarter cup chopped walnuts. Spread warm icing over still-warm brownies.

Chef P.Ravi is with Hotel Fortune Pandiyan, Madurai. Prior to this he has worked with Neemrana Hotels, Pondicherry.


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