Top | Savita Iyer-Ahrestani
(recipe, Savita Iyer-Ahrestani)
This recipe is adapted from Home Baked Bread and Cakes, by Mary Norwak.
While the recipe calls for nuts, I like to substitute almond powder (ground almonds). To make the optional icing: The simplest, most homey and comforting icing for these brownies is a bar of good milk chocolate, broken into squares and placed on the brownies as soon as they are out of the oven, then spread out across them. I also like to melt a bar of good-quality dark chocolate (Lindt 70 Percent Cacao is my favorite) with a bit of cream and 2 tablespoons of confectioners' sugar over a low gas flame, then pour this over the brownies and spread it out. It takes the brownies to another level.