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Tag Archives: Brownies
If I’m completely honest, these brownies were my best EVER! I didn’t think I’d ever be able to beat my stuffed cookie brownies but these were on another level. I tweaked my usual recipe a little and boom, a taste explosion in the mouth. The pecans added a bit of texture, the centre was fudgy and gooey and the top was crunchy. Perfection in a square.
To make these little squares of awesomeness you will need:
350g 70% Dark Chocolate, broken into pieces
250g Unsalted butter
3 large eggs
250g dark muscovado sugar
50g plain flour
1tsp baking powder
75g pecan nuts, chopped
Put the chocolate and butter into a pan and heat gently until melted. Remove from the heat and cool for a few minutes.
While your chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl until light and glossy, you mind find this process easier if you use a hand mixer.
Add the melted chocolate mixture to the egg mixture, stirring it in gently with a large spoon.
Sift in the flour and baking powder and fold in with the pecan nuts.
Tip the mixture into a greased and lined baking tin and bake until firm. I test by inserting a skewer into the middle of the brownies, if it comes out clean I know they are usually done.-
Place the tin on a wire rack and cool then cut the brownies into squares, remove from the tin and cool completely on the rack.
You should get 8 or 9 decent sized brownies from this mixture, of course this depends on the size and depth of the baking tin you are using.
I love Brownies of all different shapes and sizes and most importantly flavours. I was looking for a way to use up some Glacé Cherries that I had in the cupboard and decided there was nothing better to put them in than a brownie.
To make these brownies you will need:
- 250 g unsalted butter
- 200 g good-quality dark chocolate broken up
- 125 g Glacé cherries halved
- 80 g cocoa powder, sifted (Not hot chocolate)
- 65 g plain flour, sifted
- 1 teaspoon baking powder
- 360 g caster sugar
- 4 large eggs
Preheat your oven to 180°C and line a 25cm square baking tin with greaseproof paper. Melt the butter and the chocolate in a bowl over some simmering water and mix until smooth. Add the cherries and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. The brownies should be slightly springy on the outside but still gooey in the middle.
These brownies will keep for up to 3 days if you still have any left!