Brownie - recipe 1

This is my favourite recipe - it's easy and it always works. Ingredients: 1 tub of margarine, 4 spoonfuls of water, 1 glass of sugar, 2 spoonfuls of cocoa, 3 eggs, 1,5 glass of flour, 2 teaspoonfuls of baking powder, aroma.

Boil the tub of margarine, glass of sugar, 2 teaspoonfuls of cocoa and 4 spoonfuls of water for about 2 minutes until the substance thickens. Pour out about half a glass for a glazing. Leave the remaining mixture for cooling. After it cools, add 3 yolks, blended with a little bit of the substance, 2 flat teaspoonfuls of baking powder, flour. Stir everything thoroughly. In the end, add egg whites beaten to a froth, the aroma (I add the vanilla essence) and stir it all carefully. You can bake it in a little round cake tin with a hole or in a fruit cake tin. Grease the tin or lay it out with baking paper. Heat the standard gas oven to 170 degrees Celsius. Then lower the temperature to 150-160 and bake the cake for about 40 minutes. After taking the cake out, check with a toothpick if it is already done. If it doesn't stick to the toothpick, pour the glazing on it.

The brownie will be more delicious if you add 10 ten grammes of raisins. Put the raisins into a glass and pour some hot water on them before adding them to the dough. After a few minutes, when they are clean and soft, coat the raisins with potato flour (they won't fall at the bottom of the cake). Additionally, after pouring the cake over with the glazing, you can sprinkle it with desiccated coconut or burnt almonds.

Brownie - recipe 2

The recipe is similarly simple and the brownie is "finger licking good" - as some say. Because we use butter here, it has a more delicate taste. You can add a more intense rum essence. Ingredients: 2,5 glass of flour, 20 ten grammes of butter, 4 eggs, 1 glass of milk, 1-1,5 glass of sugar, 3 spoonfuls of dark cocoa, 2 teaspoonfuls of baking powder, (alternatively 10 ten grammes of raisins), rum essence, powdered sugar. Add the butter, sugar and cocoa to the milk and boil for a little while to let the butter melt. Cool it and pour to the flour mixed with baking powder. Add the eggs separately, stirring it with a mixer all the time. Add the raisins and the essence. Pour the dough into a bigger, greased fruit cake tin (for example 12x36cm). Baking time and the temperature depends on the type of the oven. For instance, in an air flow oven it's about 60 minutes and 150 degrees Celsius. Sprinkle the baked cake with powdered sugar. Instead of using the powder sugar you can decorate the brownie with a chocolate or cocoa glazing. You can also put desiccated coconut or walnuts on it. It will be prettier and more delicious.

Chocolate glazing

Crumble some dark chocolate, put it into a pot, pour a bit of hot water - stir until the chocolate melts, keeping the pot over the burner.

Cocoa glazing

2 spoonfuls of butter substitute (margarine), 2 spoonfuls of sugar, 2 spoonfuls of cocoa, 2 spoonfuls of water - mixing, cook over low heat until the glazing thickens.