This is a must taste brownie for all the peeps out that love their original brownie! the cappuccino version is truly spectacular! Just give it a go!
- 4 (1-oz.) unsweetened chocolate baking squares
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate morsels
- Cappuccino Butter cream Frosting
- Garnish: chocolate shavings
- Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted. Stir until smooth. Stir in sugar. Add eggs, 1 at a time, beating with a spoon just until blended after each addition.
- Stir in flour and vanilla; stir in chocolate morsels. Pour mixture into a lightly greased 13- x 9-inch baking pan.
- 3. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
- 4. Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies. Garnish, if desired. Cut into squares. Cover and chill, if desired.
Growing up a in a country’s being the best thing that has happened to my life! My favorite dessert I had growing up was the good old lemon slice! I always loved lemons, and from the first moment i tasted it have loved it ever since!
- 1/2 cup sweetened condensed milk
- 100g butter
- 200g Granita biscuits
- 1 cup desiccated coconut
- 1 lemon, rind finely grated
- 2 cups icing sugar mixture
- 40g butter, softened
- 1 lemon, juiced
- Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
- Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
- Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
- Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve
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Preparation time: 15 to 30 minutes
- 2 sheets of puff pastry
- 1/2 cup of caster sugar
- 1/2 cup of custard powder
- 1 1/2 cups of cream
- 2-2 1/2 cups of milk
- 1 teaspoon of vanilla
- 2 cups of icing sugar
- 1teaspoon of butter
- 1 teaspoon vanilla
- hot water
- Place puff pastry on lined oven tray. Pic with fork and bake for 10-15 minutes at 220 Celsius
- Put sugar, custard powder and cream into saucepan and stir over a medium heat until it starts to thicken.
- Add milk 1/2 a cup at a time and whisk continuously until the custard is custard.
- Let everything cool slightly. Place in a 22cm square tin, pastry, custard, pastry the icing
- Icing: Placing the sugar, butter and vanilla in a bowl and add enough hot water to make thin to medium textured icing.
Best after 12-24 hours in the refrigerator but can be eaten in as 3 hours.