CHOCOLATE BROWNIES

                                    CHOCOLATE BROWNIES

CATEGORY  A
250 gm butter
125 gm cocoa powder {imported)
40 gm imported cooking chocolate
Melt butter and chocolate in a double boiler, then add cocoa powder sieved, and stir as you do,
until all the  cocoa powder is finished.
Or melt butter and chocolate in microwave oven - place chocolate on top of butter in pyrex dish
cover and cook for 2  3 mins. Then add sieved cocoa powder and stir as you do so, until all the cocoa powder is finished.

CATEGORY B
400 gm castor sugar
125 gm walnut  {crush walnut)
125 gm  chopped raisin.
Mix altogether in a mixing bowl.

CATEGORY  C
250 gm plain flour
2  1/4  tsp  baking powder
5 grade A eggs          )  lightly beaten, till fluffy use no. 4 speed
1 1/2 tsp vanilla } using whisk

PREPARATION:
Line 9"  x  9" square tin. Butter first, then butter on lining.

PROCEDURE:
1.   Melt category A in double boiler/micrewave oven. Cool it.
2.   Add Category A to Category B. Then, mix well - use whisk at no. 4 speed.
3.   Pour in egg & vanilla.  Beat.  Use whisk at no. 4 speed.
4.   Fold in flour and baking powder by hand and the last bit use whisk at no. 1 speed.
5.   Preheat oven at 150 C
6.   Bake at middle level {2nd from bottom, if riston oven}  for 25mins.
7.   Lower to 125 C and bake for about 30 - 45 mins.
8.   Test, using skewer to see that it sticks a little bit on skwer - you want it moist.
9.   Cool and place in fridge.  Serve cold