Brownie

Step by step recipe:

  1. 10 min.Brownie : Photo of step #1
    Preheat the oven to 180°C (360°F).

    Melt 100 g chocolate and 150 g butter in a bain-marie.
  2. 2 min.Brownie : Photo of step #2
    Stir until thoruoghly mixed.
  3. 10 min.Brownie : Photo of step #3
    Toast 100 g pecan nuts: spread them out on a baking sheet and put in the oven for 10 minutes.

    Leave the oven on.
  4. 3 min.Brownie : Photo of step #4
    Put 3 eggs, 130 g caster sugar and 20 g Vanilla sugar into a bowl.
  5. 2 min.Brownie : Photo of step #5
    Beat together by hand until thoroughly mixed.
  6. 2 min.Brownie : Photo of step #6
    Add 90 g flour.
  7. 3 min.Brownie : Photo of step #7
    Beat again until well mixed.
  8. 2 min.Brownie : Photo of step #8
    Pour in the chocolate-butter mixture.
  9. 3 min.Brownie : Photo of step #9
    Beat again until well mixed.
  10. 3 min.Brownie : Photo of step #10
    Add the pecan nuts, roughly broken by hand, and mix for one last time.
  11. 3 min.Brownie : Photo of step #11
    Pour into a mould or tin, lined with a sheet of cooking parchment.
  12. 20 min.Brownie : Photo of step #12
    Bake for around 30 minutes.
  13. Brownie : Photo of step #13
    Check the cooking frequently. It is important not to overcook the brownie, otherwise it will dry out rapidly.

    You can serve the brownie with real custard sauce (crème anglaise) a little whipped cream, a scoop of vanilla ice cream or something more adventurous, like fresh mint ice-cream.

Remarks:

The vanilla sugar is not essential. If you don't have any, use caster sugar instead. If you don't have pecan nuts, walnuts will work just fine.

For an extra-delicious brownie, you can caramelize the pecan nuts (Jeremy's idea).

For a brownie with a more 'cereal' texture, add 50g rolled oats to the mixture. If possible, toast these like the nuts (but only for 5 minutes).

Source:

Home made.

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