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New Orleans Brownies   Veg CD CBF Creole 55mins plus cooling


Makes 12    Cold  Vegetarian  Nuts Cakes  Baked Fayre  Louisiana  Nth American  North America


For the Cake
175g/6oz Self-raising Flour
450g/1lb Sugar
10 tbsp Cocoa Powder
100g/4oz Melted Butter
4 Eggs
2 teasp Vanilla Extract
100g/4oz Pecan Nut halves, halved

For the icing
25g/1oz Cocoa Powder
25g/1oz Margarine
250g/10oz Icing Sugar
6 tbsp Milk, approx
1 teasp Vanilla extract



1. Preheat the oven to 180C, 350F, Gas Mark 4 and butter a 22.5 x 35cm (9x14 inch) shallow baking tin.

2. Place all the brownie ingredients, apart from the pecans, in a large mixing bowl and mix until well blended.

3. Add the pecans and mix well then transfer to the greased baking tin and bake at for 30-35 minutes. Remove the cake from the oven and allow to cool in the tin.

4. To make the icing, melt margarine, add the cocoa and simmer for 1-2 minutes over very low heat.

5. Remove from the heat and add 2 tablespoons of the milk, and start sifting the icing sugar into the mixture a little at a time, adding more milk as you go to keep the mixture smooth.

6. Stir in the vanilla then spread over the cooled cake. Once the icing has set, cut into 12 portions.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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