Three words friends – BEST BROWNIES EVER!!!
I have been involved in a serious search, a serious long search. At times I have become disheartened and other things have distracted me. Now I can say “Success is mine”. What have I been searching for? Just the secret to long term happiness!
Yes I can say I have found my pot of gold at the end of the rainbow. Dark brown happy pills - BEST BROWNIES EVER!!!
Quite fittingly they also go with this month’s Sweet Adventures Blog hop, because these are pecan brownies. Nic from Dining with a Stud is the hostess this month
Chocolate Pecan Brownies
2 cups (300 g) Self-raising flour
1/3 cup (40 g) Cocoa
½ cup (90g) Dark brown sugar
1 teaspoon (5 g) Cinnamon
2/3 cup (100 g) Dark chocolate chips or chopped dark chocolate
2/3 cup Pecans chopped
½ cup Nutella or chocolate spread
1 egg beaten
¾ cup (180 ml) Milk
½ cup (125 ml) Sour cream or yogurt
1 teaspoon vanilla extract
1 tablespoon (30ml) brandy or whisky
70g Butter – melted
Grease and flour or line a 15cm x 25cm baking tin with bake paper.
Preheat the oven to 180 °C
Sift the first 4 ingredients into a large bowl. Add the chocolate and nuts
Place the wet ingredients in a food processor and blend until well combined.
Mix the wet ingredients into the dry and thoroughly combine.
Spoon into the tray and bake for 40 minutes. A skewer inserted into the middle should come out slightly sticky but not gooey wet.
Remove from the oven and cool in the tin. If you try to take it out of the tin it will most likely break. If you want to eat it hot and trust me it was amazing hot – Carefully lift it out using the bake paper slice and serve warm with ice cream and/or thick cream and berries.
For the berries in the photo I put 200 grams of mixed frozen berries, 2 tablespoons of caster sugar and 2 tablespoons of water in a pot and heated it gently until the sugar melted and the berries heated through. Then I turned up the heat until the juices thickened.
the brownie is lovely topped with chocolate ganache.
In a double boiler or metal bowl over a pot melt together 100 grams of dark chocolate, 1 teaspoon of butter and 30 mls of pouring cream. Stir until it is smooth and glossy then pour over the brownie. Place it in the refrigerator and when the chocolate ganache is set slice with a hot knife.
I tend to take several recipes and play with them until I am happy. That is the case here, so if this recipe is exactly like someone else’s that is a coincidence and not deliberate.