113-gram Unsweetened Chocolate Bars.
172 grams Butter, unsalted.
3 eggs.
1 tsp vanilla extract brown.
130 grams of cashew nuts, chopped.
380 grams of Granulated sugar
110 grams of flour, self-rising.

Method

1. Preheat oven to 175. Grease the bottom only of a 9×13 pan.
2. Melt butter in a microwave or over a double boiler. Add chocolate squares and let sit until the chocolate is fully melted. Stir to combine butter and chocolate. Allow to cool until just barely warm.
3. Add vanilla, eggs, and sugar to the butter/chocolate mixture and stir to combine.
4. Add flour and stir until no flour remains visible. Add nuts (optional).
5. Pour into a 9×13 baking dish and bake for exactly 35 minutes.

Brownie toppings

Caramel | Cookies | Chocolate ganache | Raisins | Candies | Chocolate chips

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“Enjoy the sweet moments, give this recipe a try and savor every bite!”

Unbelievably Indulging

Beautiful Bakes Exceptional Taste.

• 281 gram flour, self-rising
• 281 gram margarine
• 170 gram granulated sugar
• 5 eggs
• 78 ml milk (75g milk)
• 5 ml vanilla extract clear
• 2 drops of 4 of your favorite colours

METHOD/DIRECTIONS

• Heat the oven to 180°C (gas mark 4).
• Lightly grease a 20cm (8in) round cake tin with a little margarine
• Cut a piece of grease proof paper or non-stick baking parchment to fit the base of the tin and the sides.
• Cream margarine and sugar together until soft and fluffy.
• Add eggs one at a time until all blended.
• Add in the vanilla.
• Fold in the flour until mixed.
• Add the milk a little at a time until the required consistency, just to make it smooth.
• Divide the cake batter into 4 bowls and add your desired colour in each of them.
• Pour or spoon mixture into the tin. Create swirls with a skewer or a fork, then smooth the top and bake on the middle shelf of the oven for about 40-50 minutes.
• The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake – it should come out clean.
• Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
• Serve with dusted icing sugar or your preferred frosting.
• See Rainbow Cake images decorated with fondant.

• 113g margarine
• 65g Granulated sugar
• 140g Sugar, Brown
• 1 Egg
• 1tbs vanilla (18ml)
• 120g All purpose flour
• 3g baking soda
• 135g oats, rolled
• 150g Chocolate chunks
• 3g salt

Directions/Method

• In a medium bowl, whisk together the flour and baking soda; set aside.
• Combine the butter with both sugars; beat on medium speed until light and fluffy.
• Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
• Add flour mixture; mix until almost combined.
• Stir in the oats and chocolate chunks. Chill dough for one hour to overnight.
• Preheat oven to 188 degrees.
• Use a small ice cream scoop (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
• Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let completely cool.