MMMMM------------------------FUDGE SAUCE----------------------------- 300 g Butter 100 g Cocoa powder 120 g Dark cooking chocolate; -chopped 500 g Caster sugar 340 ml Evaporated milk For the brownie melt the butter with the chocolate but do not bring to the boil. Beat the eggs with the sugar until fluffy and add the brandy and vanilla essence. Mix the flour with the pecan nuts, add the egg mix and then the warm chocolate mix. Combine well and fill a buttered cake tin and bake at 170C/gas3 for 35-40 minutes. In the meantime for the fudge sauce, melt the butter with the cocoa powder and chocolate and heat the evaporated milk with the sugar until dissolved. Pour the melted chocolate mix into the milk and bring to boiling point and take off the heat immediately. It is recommended to cool the brownie before cutting into 16 pieces. Warm two pieces per portion in the oven for 2 minutes or until brownies become soft, a microwave is ideal for this. Pour some hot chocolate fudge sauce on the plate and place two pieces of brownie on the sauce and sprinkle the plate with icing sugar and cocoa powder. As a nice option you can serve a scoop of vanilla ice cream with it. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 8|
|Calories from Fat: 330 (46%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 296.6mg||91 %|
|Sodium 173.5mg||6 %|
|Potassium 311.9mg||8 %|
|Total Carbohydrate 82.4g||24 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 78.3g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 711
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