RECIPE: Fudge Brownies

Blend and Sift:

Bread Flour 80% 196 g
Soft Flour 20% 49 g
Bensdorp Cocoa 45% 110 g

Cream:
Sugar 220% 539 g
Glucose 40% 98 g
Salt 2% 5 g
Margarine 75% 184 g
Vegetable Oil 40% 98 g
Eggs 150% 368 g
Cashew Nuts 25% 61 g

Procedure:

· Blend then sift bread flour, soft flour and Bensdorp cocoa. Set aside
· Cream sugar, glucose, salt, margarine and oil. Add eggs.
· Add the flour mixture and mix smooth.
· Deposit on paper lined jellyroll pans and top with nuts.
· Bake at 160oC for 30-35 mins.

Fudge Icing:
Powdered sugar 100% 100 g
Corn Syrup 30% 30 g
Water 10% 10 g
Shortening 30% 30 g
Bensdorp Cocoa 30% 30 g
Milk powder 10% 10 g

Procedure:
· Blend and sift all dry ingredients.
· Dissolve corn syrup in water then add the rest of the ingredients.
· Use double boiler and cooked until slightly thick.
· Pour and spread on top of the brownies, then top with the rest of the nuts.
(Note: Cut the brownies first before pouring the fudge icing.)