Chocolate Brownies
This decadent chocolate and pecan brownie recipe is a delightful treat for any occasion. With a rich and fudgy texture infused with the flavors of chocolate, nuts, and coffee, these brownies are a true indulgence. Perfectly moist and satisfying, they are sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 115g/4oz unsalted butter
- 170g/6oz caster sugar
- 2 free-range eggs
- 40g/1½ oz plain chocolate (minimum 65% cocoa solids)
- 55g/2oz pecans
- 1 tsp vanilla extract
- 2 tsp instant coffee granules
- 2 tbsp warm water
- 1 tsp baking powder
- 55g/2oz plain flour
- 55g/2oz cocoa powder
- , for dusting icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
- Chop the chocolate and put to one side.
- Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
- Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
- Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.
- To serve, cut into rectangles and dust with icing sugar.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 9
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