www.womanthismonth.com 69 February 2015 CHOCOLATEY BROWNIES 1½ litres water 450g milk powder 210g sugar rosewater to taste 90g cornflour 180ml milk 200g dark chocolate • Bring the water, milk powder, sugar and rosewater to the boil. • Stir the cornflour and milk together and mix to a smooth paste. • Whisk the cornflour mixture into the boiling liquid and boil 2-3 minutes. • Remove from the heat and stir in the dark chocolate until completely melted. • Pour immediately into serving dishes and dust liberally with grated pistachio nuts. • Refrigerate overnight before serving. CHOCOLATE MAHALABIA 110g unsalted butter, melted 90g cocoa powder 200g sugar 2 eggs 2 tspns vanilla 60g plain (all-purpose) flour pinch salt 100g dark chocolate chips 60g white raisins 80g walnuts, chopped • Preheat oven to 175° Celsius. • Grease a square cake pan and line with baking parchment. • In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. • Add the sugar and mix well. • Add the eggs one at a time and stir until well combined. • Stir in vanilla, flour and salt until you no longer see any flour but do not overmix. • Finally, fold in the chocolate chips, nuts and raisins. Spread in pan and bake for approximately 25 minutes. • Cool completely before cutting into squares or serve warm with vanilla ice cream.
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