Friday, 23 August 2013

Triple Chocolate Brownies

Did you know that the shiny, flaky layer on the top of brownies is actually meringue?
I didn't know either - I just Googled it : )
It develops in recipes where the eggs are subjected to a good and proper beating.
And honestly, something deserves to be punished for the fact that brownies are so wickedly delicious, right?!

How do you like your brownies?
In my book, they should be crusted and flaky on the surface, and moist and fudgy in the middle.
Oh, yum!

So, here's my recipe:

Triple Chocolate Brownies 
Recipe by Tea, Cake and Create

300g dark chocolate, cut/broken into small pieces
180g butter
180g caster sugar
3 eggs
30mls coffee liqueur **
70g cake flour
20g cocoa powder
1/4 tsp salt
120g chopped pecans
120g white chocolate, roughly chopped

** The liqueur is completely optional, but using it is a good excuse to keep the kids from licking the bowl and keeping that your prerogative.Wicked!
  ; )

Pre-heat the oven to 180'C
Grease and line a 23cm square baking tin.

Melt together the dark chocolate and butter in a double boiler.
Cool slightly.

Beat the eggs and sugar until pale and creamy (6 minutes on medium high speed).
Then, with the mixer on low speed, slowly pour the melted chocolate and liqueur into the egg mixture.

Sift in the flour, cocoa powder and salt.
Mix well to combine.
Add the pecan nuts and white chocolate. Mix briefly.

Pour the batter into the prepared brownie pan.

Bake at 180'C for 30-35 minutes.
A skewer inserted into the middle of the brownies should come out with sticky crumbs adhering to it.

Remove from tin once cool and cut into squares (it is completely justifiable to cut off any over crusted edges, and scoff them before serving the brownies to your guests!)

Dust with icing sugar and serve...quickly before there are none left : )


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