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No-bake Chocolate Brownies

This recipe is popular with young and old. Once it has set, it can be cut into dainty fingers or sqaures for a high-tea or cut into a variety of shapes with a cookie cutter of your choice.  The simpler the design of the cookie cutter, the better the end result will be! See the photo below.

125 g butter, cubed
250 g icing sugar, sifted
50 ml cocoa powder, sifted
1 large egg, beaten
200 g packet Marie Biscuits, crushed

  1. Line a baking tray with a which will fit in your fridge with baking paper.
  2. Heat the butter in a medium saucepan until melted.
  3. Remove the saucepan from the stove and add the icing sugar and cocoa powder and mix well. Set aside to cool for 5 minutes.
  4. Place the Marie Biscuits in a large ziplock bag and crush it with a rolling pin.  It can also be done a food processor with the pulse action. Be careful not to over-process it. The biscuits should be chunky.
  5. Add the beaten egg and mix well.
  6. Return the saucepan to the heat and heat without boiling until you have a smooth, glossy mixture.
  7. Remove the saucepan from the stove and set it aside.
  8. Add the crushed Marie Biscuits to the chocolate mixture and mix well.
  9. Transfer the mixture to the baking tray lined with a baking paper.
  10. Flatten the mixture with the back of a spoon to a thickness of 1 cm.
  11. Cover he baking tray with cling wrap and refridgerate until set – about 1 hour.
  12. Slide the baking paper onto a work surface and cut the brownies into squares or fingers. Alternatively, use a cookie cutter and cut out shapes.
  13. Chop the leftovers up finely and use it as a topping or filling in dessert (see the recipe for Pear & Chocolate Puff Pastry Parcel).
  14. Store in an airtight container for 1 week.

Notes

  • The mixture can also be transferred to a bread pan lined with baking paper and cut into slices.
  • The egg can be left out for a similar result.
Cut the brownies into squares or fingers.
Or use a cookie cutter and cut out shapes.