Receta Classic Fudge Brownie
As
Christmas and New Year’s draw close, everybody must be busy baking cakes and cookies… I too
have baked my first batch of Christmas Fruit Cake… To ring in the festive cheer
I thought of sharing this decadent
Classic Fudge Brownie, a perfect
Christmas gift if you don’t want to make fruit cake and cookies… These are
quick and easy to put together; yet immensely rich and satisfying; I am sure
- people will definitely love this little bite of chocolate heaven! Always use
- the best quality dark chocolate and cocoa powder for making brownies. The
- original recipe uses pecan nuts, since I didn't have pecans I used a mix of
- cashew nuts and almonds… You can reduce or completely omit nuts in this recipe
- if you so desire… do try this heavenly little bits this holiday season and
- enjoy it as is or serve warm with a dollop of vanilla ice cream and hot
- chocolate sauce!
- (Recipe from Brownie Bliss
- by Linda Collister)
- Unsalted butter, softened
- -125 gm
- Eggs – 2 large, lightly
- beaten
- All purpose flour – 85 gm
- Unsweetened cocoa powder –
- 2 tbsp
- Pecan halves or pieces –
- 100 gm (can substitute with cashew nuts, Badam, Pista) I only added 50 gm nuts)
- Dark chocolate roughly
- chopped or dark chocolate chips – 50 gm
23 cm square brownie tin
or similar, greased and base-lined
Preheat the oven to 180°C
/ 350°F.
Break 100 gm of chocolate
into pieces and put it in a heatproof bowl. Set the bowl over a pan of steaming
water and melt the chocolate gently, stirring frequently. Do not let the base
of the bowl touch the water. Remove the bowl from the pan and set aside until
needed.
Put the butter in a large
bowl and with an electric mixer beat until soft and creamy. Add the sugar and
vanilla essence and continue beating until the mixer is soft and fluffy. Gradually
beat in the eggs then beat in the melted chocolate.
Sift the flour and cocoa
powder directly into the mixture and stir in. when thoroughly combined add the
nuts and chopped chocolates and stir in. Transfer the mixture to the prepared
tin, spread evenly and level the surface.
Bake in the preheated oven
for about 25-30 minutes until a skewer inserted in the centre comes out just clean.
Remove the tin from the oven.
Leave to cool in the tin
until just warm before removing and cutting into 20 pieces. Best eaten warm. Once
cold, store in an airtight container and eat within 5 days.
You can also serve the
brownies warm
with a dollop of vanilla ice cream and hot chocolate sauce.
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