|yum seriously chocolate|
It was my daughter in laws( DI1’s) birthday this week and she loves brownies, so making this for a birthday lunch we are doing today. Adapted from simply Recipies
Makes 16 brownies
|Love Prep time laying it all out, spotify music to keep me company|
Cook time 20 minutes
Prep time 20 minutes
10 tablespoons unsalted organic butter
1 1/4 cups Light muscovado unrefined sugar. Actually found raw cane sugar hard to find in this area but found one by Billington’s
3/4 cup unsweetened cocoa powder. I used green and blacks organic.
scant 1/4 teaspoon sea salt flakes.
2 generous teaspoons of vanilla extract
2 large organic free range cold eggs
1/2 cup plain organic flour
2/3 cup of pecans broken into bite sized pieces
1. Place oven rack in lower third of oven and preheat at 163 C /325 F / gas mark 3. Grease and line with parchment paper an 8″ square baking tin with a removable base.
|Its shiny smooth, flour added, time for the pecans|
2. Place the butter, cocoa, sugar and salt in a medium sized heatproof bowl. Halfway fill with water a wide pan ( I used my wok) and bring to a bare simmer. Set the bowl with mix into the the pan of water being careful not to overheat, and stir with a wooden spoon until the mixture becomes smooth and just hot to touch. Remove the bowl from the pan and set aside to cool down from hot to warm.
3. When cooled enough stir in the vanilla extract. Take a small bowl and whisk the eggs gently, add to the mixture in thirds, beating gently after each addition to incorporate. Once the mixture becomes shiny and thick stir in the sifted flour and beat with a wooden spoon. Apparently 40 strokes is just the right amount of mixing, so that is what I did. Mix in the pecan pieces Pour mix into prepared baking tin and smooth down. I did not smooth mine down enough and got a round cake instead of square but that was cool for my purpose. So if you want square flatten to the corners.
|waiting to see if it comes out alright|
4. Bake for 20 minutes and then check by inserting a skewer, sharp knife or toothpick in the centre it should come out with just a little bit of the batter on it still moist.
5. Leave in the tin on a baking rack until completely cool then lift out and remove parchment paper.
And there you are, chocolate lovers delight!