Index
A-Z
Chocolate Brownies
Cookies
Ingredients (still in the experiment phase)
- 100 g dark chocolate*
- 125 g butter
- 150 g (250 ml) sugar
- 2 large eggs
- 5 ml vanilla essence
- 100 g (150 ml) flour
- 5 ml baking powder
- 100 g chopped pecan nuts
- 50-75 g choc chips - optional
Method
- Preheat oven to 170°C.
- Grease a 18 cm x 27 cm baking pan.
- Place the chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
- Beat the eggs, vanilla essence and sugar in a large bowl until light and creamy.
- Add chocolate and butter and mix until well blended.
- Sift the flour and baking powder into a medium-sized bowl; add the chopped pecan nuts and the cocolate chips.
- Fold this micture into batter.
- Pour the batter into the greased baking pan and spread it out evenly.
(Decorate with the pecan nut halves - optional.)
- Bake for 25-35 minutes. Before removing from the oven, insert a skewer into the centre of the cake. If it comes out with a little batter sticking to it, bake for another 10 minutes. If the skewer comes out clean, take it out of the oven and allow to cool for 5 minutes in the pan.
- Cut into 15 squares (5cm x 5cm) and cool on a cooling rack.
* I use Nestle's Albany dark chocolate.
Makes 15 squares
You can substitute the chocolate with cocoa powder and butter - you may have to add some extra sugar.
For every 10 g of chocolate, use 1 tablespoon of cocoa powder and 1 teaspoon of butter.