Three words friends – BEST
BROWNIES EVER!!!
I have been involved in a serious search, a serious long
search. At times I have become disheartened and other things have distracted
me. Now I can say “Success is mine”. What have I been searching for? Just the
secret to long term happiness!
Yes I can say I have found my pot of gold at the end of the rainbow. Dark
brown happy pills - BEST BROWNIES EVER!!!
Quite fittingly they also go with this month’s Sweet
Adventures Blog hop, because these are pecan brownies. Nic from Dining with a Stud is the hostess this month
Chocolate Pecan
Brownies
Ingredients
2 cups (300
g) Self-raising flour
1/3 cup (40
g) Cocoa
½ cup (90g) Dark
brown sugar
1 teaspoon (5
g) Cinnamon
2/3 cup (100
g) Dark chocolate chips or chopped dark chocolate
2/3 cup Pecans
chopped
½ cup Nutella
or chocolate spread
1 egg beaten
¾ cup (180
ml) Milk
½ cup (125
ml) Sour cream or yogurt
1 teaspoon
vanilla extract
1 tablespoon
(30ml) brandy or whisky
70g Butter –
melted
Method
Grease and flour or line a 15cm x 25cm baking tin with bake
paper.
Preheat the oven to 180 °C
Sift the first 4 ingredients into a large bowl. Add the
chocolate and nuts
Place the wet ingredients in a food processor and blend until
well combined.
Mix the wet ingredients into the dry and thoroughly combine.
Spoon into the tray and bake for 40 minutes. A skewer
inserted into the middle should come out slightly sticky but not gooey wet.
Remove from the oven and cool in the tin. If you try to take
it out of the tin it will most likely break. If you want to eat it hot and
trust me it was amazing hot – Carefully lift it out using the bake paper slice
and serve warm with ice cream and/or thick cream and berries.
For the berries
in the photo I put 200 grams of mixed frozen berries, 2 tablespoons of caster
sugar and 2 tablespoons of water in a pot and heated it gently until the sugar
melted and the berries heated through. Then I turned up the heat until the
juices thickened.
the
brownie is lovely topped with chocolate ganache.
In a double
boiler or metal bowl over a pot melt together 100 grams of dark chocolate, 1
teaspoon of butter and 30 mls of pouring cream. Stir until it is smooth and
glossy then pour over the brownie. Place it in the refrigerator and when the
chocolate ganache is set slice with a hot knife.
I tend to take several recipes and play with them until I am
happy. That is the case here, so if this recipe is exactly like someone else’s
that is a coincidence and not deliberate.
5 comments:
I love the sound of this brownie Peta - and serving it with raspberries just put it on my To Do list. Lovely!
thanks Christina Let me know how the recipe worked for you.
Looks so do good and so easy. Will make next time I need a chocolate fix
So funny how everyone has their 'perfect brownie' glad you found yours!
They look great! I do like experimenting with brownies so I'll definitely have to try these :) One recipe I tried had fresh rasperries stirred through the mix and must say, they were delicious. Raspberry and chocolate go really well together.
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