Ingredients

• 1.5 cups - plain flour
• 1/2 cup - brown sugar
• 1/2 cup - sugar (powdered)
• 1/2 cup - cocoa powder
• 1 tsp - baking powder
• 1/4 tsp - baking soda
• 1/4 cup - walnuts (chopped)
• 1 tbsp - tiny chocolated buttons (optional)
• 1 cup - fresh curd
• 1 cup - milk
• 3/4 cup - melted butter
• 1/4 tsp - vanilla essence
• For the topping: 1 cup - icing sugar (sifted)
• 1/4 cup - cocoa (sifted)
• 3 tbsp - unsalted butter (softened)
• 1 tbsp - light corn syrup
• 3-4 drops - vanilla essence
• 18-20 - walnut halves

How to Make Chocolate Brownies

• Grease a 9-inch square or rectangular cake tin and dust liberally with flour.
• Pour milk, butter, curd, vanilla essence in a large mixing bowl. Beat together until frothy.
• Sift the baking powder, cocoa and baking soda with flour.
• Add the flour-cocoa mix and sugar and beat until these blend well.
• Fold in the walnuts and buttons and pour into the cake tin.
• Bake in a preheated oven at 200 degrees C for 10 minutes.
• Reduce to 160 degrees C and bake further for 25-30 minutes until done. To check if the brownie is done, insert a skewer. It should come out clean.
• Remove from the oven and allow to cool for 10 minutes.
• Invert and tap out gently.
• Cut into rectangles 1.5-inch wide and 2.5-inch long. Allow time to cool.
• For the topping: Melt the butter and cocoa so that these blend well.
• Take off the flame and gently stir in the corn syrup, sifted icing sugar and vanilla essence.
• Stir gently until smooth. Allow it to cool so that it's thick enough to hold. Refrigerate if needed.
• Spread the mixture over each brownie and place a walnut half in the centre. Consume the brownies within 2 days.