Scandanavian Brownies with Henry Langdon Pure Cocoa

Ingredients
- 1 1/4 Cup (170g) Plain Flour
- 1 1/2 Cup (340g) sugar
- 4 tablespoons Henry Langdon Dutch Cocoa Powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 Cup (170g) butter
- 90mL water
- 3 eggs
- 150g chopped walnuts or pecan nuts
Frosting
- 170g butter
- 30 ml strong brewed coffee
- 340g icing sugar
- 1 1/2 tablespoon Henry Langdon Cocoa
- 1 teaspoon vanilla extract
Method
- Preheat oven to 180C degrees and line a 33 x 23cm cake tin with non-stick paper
- Melt butter in saucepan
- In a bowl combine flour, sugar, Henry Langdon Pure Cocoa, baking powder and vanilla extract
- Add eggs, melted butter and hot water and mix until smooth
- Add chopped nuts
- Bake at 180C degrees, for 20-30 minutes
- All the cake to cool
- For the frosting, melt the butter and add coffee, icing sugar, Henry Langdon Pure Cocoa and vanilla and mix
- Coat the cake with the frosting and serve

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