Chocolate brownies recipe (30.08.12)

INGREDIENTS
125g BUTTER
1 CUP WATER
½ CUP OIL
2 CUPS FLOUR
1 ½ CUPS SUGAR
4 HEAPED TBLSPS COCOA
2 EGGS
1 TSP VANILLA ESSENCE
½ TSP BICARBONATE OF SODA
½ CUP BUTTERMILK
METHOD
•    HEAT BUTTER AND WATER ON STOVE TILL MELTED
•    REMOVE FROM HEAT AND STIR IN OIL AND ALLOW TO COOL
•    SIFT FLOUR, SUGAR AND COCOA
•    ADD COOLED OIL MIXTURE AND MIX THOROUGHLY
•    ADD IN EGGS, VANILLA ESSENCE, BICARBONATE OF SODA AND LASTLY BUTTERMILK AND MIX
•    GREASE AND LINE A FLAT PYREX DISH 34X22cm WITH WAX PAPER OR EVEN BAKING PAPER
•    BAKE AT 180c FOR 25 -30 MINUTES
•    REMOVE FROM OVEN AND POUR TOPPING OVER CAKE.
•    SPRINKLE WITH SLICED ALMONDS OR PECAN NUTS
•    WHEN CAKE IS COOL CUT INTO SQUARES
•    BEFORE SERVING HEAT EACH SQUARE AND SERVE WITH VANILLA ICE-CREAM

TOPPING
125g BUTTER
4 HEAPED TBLSP COCOA
¾ CUP CASTOR SUGAR
1 TSP VANILLA ESSENCE
75ml BUTTERMILK
•    MELT BUTTER, COCOA, SUGAR AND VANILLA ESSENCE IN A POT OVER MEDUIM HEAT
•    KEEP STIRRING, TILL MIXTURE IS VERY THICK
•    STILL ON HEAT, ADD IN BUTTERMILK AND STIR TILL MIXTURE IS THICK AND RUNNY

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