Best-ever Choc-Nut Brownies

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Best-ever Choc-Nut Brownies

 

Makes 16 large squares or 36 small squares

180 g butter or margarine (180 ml)
400 g dark cooking chocolate, broken into pieces 4 extra-large eggs
280 g granulated sugar (350 ml)
10 ml vanilla essence
70 g cake flour (125 ml), sifted
250 g white or dark chocolate, chopped
200 g pecan nuts, chopped (500 ml)

  1. Preheat convection oven to 160°C/140oC fan/ Gas mark 3.
  2. Grease and line with baking paper 1 large tin, or two 18 x 26 cm baking tins; grease paper again.
  1. Place butter and chocolate into a large glass jug or bowl. Microwave on 100% power for 2 – 3 minutes, stirring each minute, until butter has melted and chocolate is smooth.
  2. Beat eggs and sugar with an electric mixer, on high speed, until thick and light in colour.
  3. Beat in vanilla essence; then add in the melted butter and chocolate.
  4. Fold in flour, white or dark chocolate pieces, and nuts.
  5. Pour batter into prepared pans.
  6. Bake for about 40 minutes or until a tester comes out almost clean. Settle for a more moist than dry result.
  7. Allow to cool in the tin. Cut into portions with a wet knife.
  8. Store in a sealed plastic container for a few days, or freeze.
  9. Dust with icing sugar before serving.
  10. For extra ‘wow’ – grate a slab of dark and white chocolate over the brownies when serving.

Variation:

• Add in 1 small packet Malteser chocolate balls in step 5. Omit chopped white chocolate.

Tip:

• Nut allergy or just don’t have any nuts? Leave them out and the recipe still works very well.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.