Fudge brownies

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I love brownies, but I have never bothered to learn to make a brownie. I always thought it was the complicated process. Then I was watching The Great South African Bake off and on one episode they were making brownies.

Then I was inspired. I bought myself a brownie pan and then I went in hunt for the perfect brownie recipe and Anna Olson, provided me with that recipe in the form of FUDGE BROWNIES.

Ingredients for the salt roasted pecans:

  • 1 x tbps rama margarine.
  • 1 x cup pecan halves.
  • ½ x tsp salt.

Ingredients for the fudge brownies:

  • 120g x milk chocolate, chopped.
  • 1 ¼ x cup unsalted butter, cubed.
  • 1 x cup castor sugar.
  • ¾ x cup light brown sugar.
  • 3 x eggs.
  • 2 x tsp vanilla essence.
  • 1 x cup cake flour.
  • ¼ x cup coco powder.

Method:

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  • To make the salt roasted pecans, melt the margarine in a pan over a medium heat.
  • Add the pecans and the salt.
  • Toast the pecans, stirring them frequently for about 10 minutes until they are lightly brown and you can smell a nutty aroma, remove from the heat and set aside.
  • For the brownies, place the chopped chocolate and the cubed butter in a sauce pan and stir until melted over a medium heat.
  • Remove from the heat, add both sugars and whisk till well combined.
  • Add one egg at a time and whisk between each egg till well combined.
  • Whisk in the vanilla essence.
  • Add the cake flour and coco powder and stir till well combined.
  • Keep 12 pecans aside, chop the rest and add it to the batter.
  • Fold in the nuts till well incorporated.
  • Divide the batter evenly between the 12 brownie squares.

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  • Place the remaining pecans ontop of each brownie.
  • Pop into a pre-heated oven and bake at 180 degrees for 15 – 20 minutes, or until the top of the brownies loose their shine.
  • Allow the brownies to cool for an hour in the pan, before turning them out onto a cooling rack and allow to cool completely.
  • Dust the cooled brownies with icing sugar.

 

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