The Merchant Tradition continues today...

Scandanavian Brownies with Henry Langdon Pure Cocoa

cocoa powder

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

  1. Preheat oven to 180C degrees and line a 33 x 23cm cake tin with non-stick paper
  2. Melt butter in saucepan
  3. In a bowl combine flour, sugar, Henry Langdon Pure Cocoa, baking powder and vanilla extract
  4. Add eggs, melted butter and hot water and mix until smooth
  5. Add chopped nuts
  6. Bake at 180C degrees, for 20-30 minutes
  7. All the cake to cool
  8. For the frosting, melt the butter and add coffee, icing sugar, Henry Langdon Pure Cocoa and vanilla and mix
  9. Coat the cake with the frosting and serve
Dessert Recipe - Scandanavian Brownies with Pure Cocoa

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