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Apr 27, 2017

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Frangelico Brownies
by Toby Puttock
Magazine Issue: AUS/NZ Issue One
Frangelico Brownies

The brownies ... well everyone digs brownies.

440 g of castor sugar
4 eggs
120 g of plain flour
2 tablespoons cocoa powder
125g of melted butter
20 ml of Frangelico
120gb chopped roasted hazelnuts

What to do
Beat the sugar and eggs in a bowl until pale and thick, then fold in the sifted flour. Combine cocoa powder and butter and stir until smooth, then fold the cocoa mixture and frangelico into egg mixture. Finally fold in the shopped hazelnuts then pour the mix into a greased square cake tin and bake at 160 degrees Celsius for round 50 minutes or until cooked when tested with a skewer (nothing sticks to the skewer when it's dipped in).

Tools
Wooden spoon
Square cake tin 20cm by 20cm
Sieve
Whisk

Cross References:
Marinated and Grilled Blue Eye
Bresaola, Mascarpone and Horseradish Piadina

Original Source:
Portable Food

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