Why fix something when it's not broken.......maybe just for the thrill or maybe because it will work even better!
I have been using the same successful chocolate brownie recipe for the last few years which I have adapted from one of Nigel Slater's recipes to suit the chocolately tastes of the man I share my life with. But it's early January so out with the old and in with the new and all that...time to try the chocolate pecan brownie recipe from Denis Cotter's Cafe Paradiso cookbook.
Described by Cotter as "Rich and intensely chocolately..suitable for impressing at a dinner party as they are for a late-morning splurge". That they are "chocolatey" is no understatement; there is 450g of dark chocolate in this recipe compared with 300g in my old recipe which results in sinfully delicious chunky brownies which Nigella L. would approve of, which in fact should come with a warning - these are serious brownies for grownups. Resistance is futile!
I was out of vanilla essence so used contents of a vanilla pod instead - but you can substitute with 1tsp of vanilla essence. It really is worth using the best quality chocolate you can afford.
You will need: 450g good quality dark chocolate (70%), 225g unsalted butter, 225 caster sugar, 3 eggs, 2tblsps strong coffee, 75g flour, 1tsp baking powder, pinch of salt, 150g of chopped pecan nuts, contents of one vanilla pod and 10 inch square or brownie tin, lined with baking paper.
To make:
Preheat oven to 180°.
Roughly chop about half of the chocolate and place with the butter in a bowl over a saucepan of hot water and leave to melt. Once melted put aside to cool.
Chop the remaining chocolate into small pieces.
Quickly beat the sugar, eggs and coffee then add the melted chocolate and beat again.
In another bowl mix together all of the remaining ingredients (flour, chopped chocolate, baking powder and contents of vanilla pod - and fold into the sugar and egg mixture and the pour into the prepared baking tin and bake for 30 minutes or so. It is really important to leave the brownies to cool in the tin for at least an hour before cutting.
Delicious served warm with cream, vanilla ice cream or a creme anglaise...
I have firmly resolved to have many rich and intense years to come!
I have been using the same successful chocolate brownie recipe for the last few years which I have adapted from one of Nigel Slater's recipes to suit the chocolately tastes of the man I share my life with. But it's early January so out with the old and in with the new and all that...time to try the chocolate pecan brownie recipe from Denis Cotter's Cafe Paradiso cookbook.
Described by Cotter as "Rich and intensely chocolately..suitable for impressing at a dinner party as they are for a late-morning splurge". That they are "chocolatey" is no understatement; there is 450g of dark chocolate in this recipe compared with 300g in my old recipe which results in sinfully delicious chunky brownies which Nigella L. would approve of, which in fact should come with a warning - these are serious brownies for grownups. Resistance is futile!
I was out of vanilla essence so used contents of a vanilla pod instead - but you can substitute with 1tsp of vanilla essence. It really is worth using the best quality chocolate you can afford.
You will need: 450g good quality dark chocolate (70%), 225g unsalted butter, 225 caster sugar, 3 eggs, 2tblsps strong coffee, 75g flour, 1tsp baking powder, pinch of salt, 150g of chopped pecan nuts, contents of one vanilla pod and 10 inch square or brownie tin, lined with baking paper.
To make:
Preheat oven to 180°.
Roughly chop about half of the chocolate and place with the butter in a bowl over a saucepan of hot water and leave to melt. Once melted put aside to cool.
Chop the remaining chocolate into small pieces.
Quickly beat the sugar, eggs and coffee then add the melted chocolate and beat again.
In another bowl mix together all of the remaining ingredients (flour, chopped chocolate, baking powder and contents of vanilla pod - and fold into the sugar and egg mixture and the pour into the prepared baking tin and bake for 30 minutes or so. It is really important to leave the brownies to cool in the tin for at least an hour before cutting.
Delicious served warm with cream, vanilla ice cream or a creme anglaise...
I have firmly resolved to have many rich and intense years to come!
Thanks for the recipe! I made these brownies at the weekend after searching the internet for houts to find the perfect recipe. They are amazing!
ReplyDeleteGlad you liked them, I have been working a new brownie recipe ...will post shortly.....even yummier!
ReplyDelete