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Duane's Chocolate Brownies
Cookies
Ingredients
- 125 g butter
- 200 g (250 ml) castor sugar
- 5 ml vanilla essence
- 2 large eggs
- 60 g (100 ml) flour
- 30 g (60 ml) Cocoa powder
- 1 ml salt
- 125 g dark chocolate*
- 75 g chopped nuts - optional **
Method
- Preheat oven to 180°C.
- Line a 18 x 27 cm baking pan with baking paper.
- Cream butter and sugar together.
- Add vanilla essence.
- With the mixer running on low, add the eggs one at a time and waiting for the egg to be mixed in before adding the next egg.
- Sift dry ingredients into the mixture and mix well.
- Melt the chocolate in a bowl over hot water, stirring occasionally, until smooth. (I do this in the microwave at 50% power level, stirring every minute.)
- Fold in the melted chocolate and pecan nuts.
- Spread the batter out evenly in the baking pan.
- Bake until the top is shiny and set and the sides have begun to
pull away slightly from the paper; about 30 minutes.
- Let brownies cool down completely and cut into 5 x 5 cm squares.
- Serve with a dollop of crème fraiche & orange zest.
* I prefer to use Lindt Piccoli Couverture, a classic dark chocolate couverture made from 52% Cacao. The hexagon-shaped disks make it easy to measure and melt.
** Normally I use Pecans or Walnuts, but any nuts, Almonds, Hazelnuts or even Peanuts could be used.
Makes about 20 - 30 squares
Recipe from Duane de Villiers; he was in UP with Science Group J and studied B. Consumer Science, Hospitality Management at UP. These brownies were served as dessert when Duane did the restaurant practical during his studies.