Saturday, 29 December 2012

Chocolate Pecan Brownies

Craving for a rich, chocolatey, moist brownie? You are not far from devouring one! Brownies have their origin in the United States. According to wikipedia brownies are in between a cookie and a cake! Fair enough, I was asking my boyfriend for a category to which the brownie most suited and he would answer cookies! Brownies can be fudgy or cakey! This recipe is all about the cakey one! A moist cakey one. Just thinking about these brownies makes me salivate!! The pecan nuts add even more flavour to this recipe [I am hoping you are not allergic to nuts, because you would be missing sooooooo much!]

Dare to resist them..if you can!





Happy Baking!


Equipment:

  • Kitchen Scale
  • Oven
  • 20cm x 20cm deep-sided baking tray
  • Hand/Stand mixer


Ingredients:

  • 176g of chocolate
  • 113g of unsalted butter
  • 100g of pecan nuts, chopped
  • 2 large eggs
  • 80g of light brown muscovado sugar
  • 1 tsp of vanilla essence
  • 113g of all-purpose flour, sifted

Method:
  • Preheat oven to 355˚F/180˚C.  Line the baking tray with aluminium foil and set aside. 
  • In a saucepan melt together the chocolate and the butter, stirring continuously. Turn off and remove from heat when only lumps of chocolate remain. Keep stirring to melt remaining lumps.




  • Let chocolate mixture cool down.






  • In a large bowl, using your hand/stand mixer, whisk sugar, eggs  and vanilla essence until pale and fluffy. [Took me about 10-12 minutes]




  • You will notice from the above photo, that when the muscovado sugar gets dissolved in the egg whites, it turns into a darker colour. So when whisking the mixture make sure it turns pale [like the colour of a milky coffee]






  • Gradually fold in the chocolate mixture and the sifted flour.
  • Keep about 1/6 of the pecan nuts aside and add the rest to the batter.
  • Transfer batter to baking tray. Sprinkle pecan nuts over batter.




  • Bake for 22-23 minutes or until a toothpick placed in the middle comes out clean.
  • Allow to cool and then cut into 25 squares.



Happy Devouring!


Note:
  • I recommend testing the brownies at 20 minutes of baking and then 2 minutes later if you really care for a moist brownie! Beyond 23 minutes, the batter will be too dry. 
  • I used 100g of muscovado sugar for the brownie, but I found it too sweet, so I reduced the amount to 80g in the ingredients above, which I consider to be fair.

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